Sauces
4lbs ripe, meaty tomatoes, peeled, seeded, and chopped
A
1/4C olive oil
2C coarsely chopped yellow onions
4 cloves garlic, minced
1/4C dried basil (or 1C fresh)
1/2T dried oregano (or 2T fresh)
1/2C finely chopped Italian parsely
1 small dried red pepper, finely crushed
B
2T crushed peppercorns
1tsp salt
2 6oz jars marinated artichoke hearts,
drained (marinade reserved) and chopped
1/4C grated Romano cheese
Saute A until onions are golden.
Add B and tomatoes. Simmer uncovered 1 hour.
Add marinade and simmer 30 minutes, stirring often.
Stir in artichokes and simmer until thick, about 20 minutes.
Stir in cheese. Adjust seasoning.
Makes enough for 4lbs pasta.