Toasted ravioli with tomato jam

Broil the vine ripe tomatoes on a tray until the skin starts to peel and char a bit.

Peel and finely chop the shallots and garlic, generously.

Sweat the shallots and garlic in olive oil in a saute pan over medium heat, turning the heat down so the garlic does not burn, about five minutes until translucent.

Peel, de-seed and chop the roasted tomatoes and add them to the pan to cook down.

Stir, add the apple cider vinegar, sugar and torn basil and thyme.

Cook down 20 to 30 minutes until thick and almost jam-like.

Season the panko with salt, pepper and rosemary and pulse it a few times in a food processor to a finer, even crumb.

Dust the ravioli lightly in flour so the egg and crumbs stick.

Beat eggs with milk, salt and pepper; in batches, dip the ravioli in the egg, then the crumbs, then set on a lightly floured tray.

Heat oil about halfway up a large pot to around 375F and fry the ravioli in small batches without overcrowding, about three to four minutes; drain on paper towels.

Plate on a serving board with a dipping bowl of tomato jam and grate fresh Parmesan over the top.