Artichoke Heart, Black Olive, and Sundried Tomato Sauce

1 medium red onion, diced into medium size chunks
3-4 cloves garlic, minced
1 T olive oil
1 jar sliced sun dried tomatoes in oil
1 16 oz. can diced tomatoes

2 cans quartered artichoke hearts in water, drained
1 can medium black olives, halved
2 T sugar
1 T pepper
4 t salt

  1. put olive oil in large, deep frying pan
  2. add about half of the oil from the jar of sun dried tomatoes
  3. heat oil on hi & add onions, cook on medium hi for 2-3 minutes
  4. add garlic, cook on medium for 30 seconds (don't want to crisp the garlic)
  5. taste & reseason if necessary
  6. add canned tomatoes, salt, pepper, sugar, cover & cook on medium heat for 7 minutes
  7. add olives, artichoke hearts, & sun dried tomatoes + remaining oil, recover & cook another 7 minutes on medium-low heat

Serve over a long pasta w/ parmesan cheese. Enjoy!!

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