TORTELLINI KEBOBS WITH ROASTED TOMATO DIPPING SAUCE

12 ounces fresh or frozen cheese tortellini
1 tablespoons extra virgin olive oil
FOR THE ROASTED TOMATO DIPPING SAUCE:
1 tomato, halved horizontally
olive oil
2 cloves garlic
6 basil leaves
1/2 cup sour cream
salt and pepper

Prepare medium hot fire in grill.

Bring large pot of salted water to boil for tortellini. Cook tortellini according to package directions. Drain well. Toss with olive oil.

Brush cut side of tomato halves with a little olive oil. Grill, cut side down, until tender and grill marked, about 10 minutes. Peel tomato.

On cutting board with mortar and pestle or in food processor, chop tomato, garlic and basil until you have a fine paste. Stir into sour cream. Add salt and pepper to taste.

Thread tortellini onto skewers. They will stay on skewers best if threaded through filled part of tortellini.

Grill, turning once, until lightly charred, about 2 minutes per side.

Serve kebabs at once, passing the dipping sauce on the side.

Source: Newspaper Clipping