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Ingredientes
- 4 lb Tomatoes, ripe, meaty
- 2 jar (6 Ounce) Artichoke Hearts, marinated
- 1/2 c. Extra virgin olive oil, best quality
- 2 c. Onions, Yellow, coarsely minced
- 4 x Cloves Garlic, finely minced
- 1/4 c. Dry Basil
- 1/2 Tbsp. Dry Oregano
- 1/2 c. Italian Parsley, finely minced
- 1/4 tsp Red Pepper Flakes
- 3 Tbsp. Black Peppercorns, (Or possibly 1/2 Tsp Pepper)
- 1 tsp Salt
- 1/4 c. Romano Cheese, grated
Direcciones
- 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 extra virgin olive oil in large saucepan & saute/fry onions, garlic, basil, oregano, parsley & dry red pepper over med heat for 5 minutes.
- 4. Crush black peppercorns & add in to onion mix.
- 5. Add in tomatoes to the sauce, season with about 1 tsp salt and simmer uncovered over med heat for one hour.
- 6. Add in reserved artichoke marinade & simmer, stirring often, for another 30 minutes.
- 7. Stir in artichokes & continue to simmer till sauce is rich & thick, another 20 minutes or possibly so. Stir in Romano cheese, taste & adjust seasoning, & serve over your favorite pasta. (if serving Pasta Raphael cool, toss with sauce and cold to room temp)
- NOTES : I've added 1 or possibly 2 cooked boneless chicken breasts, cut up. Can be served over tortellini. Sufficient sauce for at least 4 lbs pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 189 | 66% |
| Total Fat 21.47g | 27% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 533mg | 22% |
| Potassium 843mg | 24% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.55g | 6% |
| Protein 7.06g | 11% |
