| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Marinated Artichoke Hearts; Drained Reserving The Marinade |
| 1 |
c |
Onion; Slivered |
| 1 |
lg |
Garlic Clove; Minced |
| 14 1/2 |
oz |
Whole Peeled Tomatoes; Undrained, 1 Can,1 3/4 Cup |
| 6 |
oz |
Tomato Paste; 2/3 Cup |
| 1 |
c |
;Water |
| 2 |
tb |
Fresh Basil; Chopped |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a 2 1/2-quart saucepan, heat the reserved marinade. Cook and stir the
onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop
the artichoke hearts and add to the onion mixture with the tomatoes and
juice, tomato paste, water, basil and salt. Break up the tomatoes. Bring
to a boil, then reduce the heat to low, and simmer, uncovered, for 15 to 20
minutes.
SAVORY CAPER AND OLIVE SAUCE.
Eliminate the marinated artichoke hearts and basil. In a 2 1/2-quart
saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2
to 3 minutes or until tender. Add 3/4 cup sliced and quartered zucchini,
tomatoes and juice, tomato paste, water, salt, 1/2 cup (2 1/4 oz can) of
drained and sliced olives, and 2 tb of drained capers. Proceed as directed
above.
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