dawn_mo
Well-known member
64 ounces tomatoes
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup romano cheese
Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in romano cheese.
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup romano cheese
Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in romano cheese.
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