Easy to throw together with deep flavors, vegetarian, too! A very special sauce, as it was part of the wedding weekend kick-off meal!
Start to finish: 1 hour +/-. Serves 4
Ingredients
- 2 jars (6 ounces each) marinated artichoke hearts in olive oil
- 1/4 cup olive oil (we sometimes add a bit more)
- 2 cups chopped onions
- 2 Tablespoons minced garlic
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tbs. coarsely ground black pepper
- 1/2 tsp. salt
- Pinch of dried red pepper flakes
- 1 can (28 ounces) plum tomatoes, with their juice
Directions
- Drain the artichoke hearts, reserving the marinade to add to the pan (in step 2).
- Heat the quarter cup of olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade.
- Sauté over medium-low heat until the onions and garlic are soft and translucent, usually about 10 minutes.
- Add the canned tomatoes and simmer for 30 to 35 minutes. (I usually chop up the tomatoes in the pan because I am lazy but you could chop them up before adding them to the pan.)
- Add the artichoke hearts (we usually chop them up a bit in the pan — and they will naturally fall apart). Stir gently and simmer another 5 minutes.
- Serve with parmesan cheese sprinkled on top
