| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Main dishes, Vegetarian |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Tomatoes; ripe, meaty |
| 2 |
|
Jars (6 Oz) Artichoke Hearts; marinated |
| 1/2 |
c |
Olive Oil; best quality |
| 2 |
c |
Onions; Yellow, coarsely chopped |
| 4 |
|
Cloves Garlic; finely chopped |
| 1/4 |
c |
Dried Basil |
| 1/2 |
tb |
Dried Oregano |
| 1/2 |
c |
Italian Parsley; finely chopped |
| 1/4 |
ts |
Red Pepper Flakes |
| 3 |
tb |
Black Peppercorns; (Or 1/2 Tsp Pepper) |
| 1 |
ts |
Salt |
| 1/4 |
c |
Romano Cheese; grated |
INSTRUCTIONS
1. Bring large pot of salted water to boil. Drop tomatoes, few at a time,
into the boiling water. Scald for 10 sec, then transfer to bowl of ice
water. Scald all tomatoes, drain and slip off skins. Cut in half, squeeze
out seeds and juice, chop coarsely. Reserve.
2. Drain artichokes & reserve marinade.
3. Heat olive oil in large saucepan & saute onions, garlic, basil, oregano,
parsley & dried red pepper over med heat for 5 min.
4. Crush black peppercorns & add to onion mixture.
5. Add tomatoes to the sauce, season with about 1 tsp salt and simmer
uncovered over med heat for one hour.
6. Add reserved artichoke marinade & simmer, stirring often, for another 30
min.
7. Stir in artichokes & continue to simmer until sauce is rich & thick,
another 20 min or so. Stir in Romano cheese, taste & adjust seasoning, &
serve over your favorite pasta. (if serving Pasta Raphael cold, toss with
sauce and cool to room temp)
NOTES : I've added 1 or 2 cooked boneless chicken breasts, cut up. Can be
served over tortellini. Enough sauce for at least 4 lbs pasta.
Recipe by: Silver Palate cookbook
Posted to MC-Recipe Digest V1 #1010 by "Marti Verkuilen"
<martiv@cascade.org> on Jan 14, 1998
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