Pasta Sauce Raphael

By lawyks

Enough sauce for 4 lbs of pasta

Ingredients

• 4 lbs ripe meaty tomatoes
• 2 jars (6oz) marinated artichoke hearts
• 1/2 c. olive oil
• 2 c. coarsely chopped yellow onion
• 4 garlic cloves, peeled & finely chopped
• 1/4 c. dried basil
• 1/2 tbsp dried oregano
• 1/2 c. finely chopped Italian parsley
• 1 small dried red pepper finely crushed
• 3 tblsp whol black pepper corns
• 1 tsp salt
• 1/4 c. grated Romano cheese

Preparation

Step 1

Bring large pot of salted water to a boil - blanche tomatoes - scald for 10 seconds
remove with slotted spoon & transfer to bowl of ice water
Drain & slip off skins - cut crosswise into halves - squeeze out seeds & juice
cut tomatoes coarsely - Reserve

Drain artichokes & reserve marinade
Heat olive oil in saucepan & saute onions, garlic, basil, oregano, parsley & dried red pepper over med heat for 5 min.
Crush peppercorns & add to onion mixture
Add tomatoes to sauce - season with salt & simmer uncovered for 1 hour
Add reserved artichoke marinade & simmer 30 min. longer
Add artichokes & continue to simmer until sauce is thick -another 20 min.
Stir in romano cheese & adjust seasoning