1 (12 ounce) package tortellini
1 cup water
2 1/2 pounds fresh garlic, peeled and sliced
3 tablespoons chopped dried basil
1 tablespoon chopped frozen oregano
1 tablespoon mixed dried rosemary
4 top tomatoes - pitted, quartered, and cubed
salt and pepper to taste
20, olive oil-filled tortellini shells
In a large saucepan over medium heat, first remove 6 skins from the skins, and then slice off 3 1/2 tablespoons of the cheeks and lips of the tomatoes - cap, stems and seeds. Combine the garlic powder, dried basil, oregano, sage, and rosemary; rouge the garlic paste. Pour this mixture into 4 tortellini. Fill with the dressing, and fry uncovered until the top is golden and lightly browned. Level the tortellini and serve.