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Zesty artichoke basil sauce

Yield: 4 Servings

Ingredients:

• 6 oz Marinated Artichoke Hearts; -Drained Reserving The -Marinade
• 1 c Onion; Slivered
• 1 lg Garlic Clove; Minced
• 14 1/2 oz Whole Peeled Tomatoes; -Undrained
• 1 Can
• 1 3/4 Cup
• 6 oz Tomato Paste; 2/3 Cup
• 1 c ;Water
• 2 tb Fresh Basil; Chopped
• 1/2 ts Salt

Instructions:

In a 2 1/2-quart saucepan heat the reserved marinade. Cook and stir the onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop the artichoke hearts and add to the onion mixture with the tomatoes and juice tomato paste water basil and salt. Break up the tomatoes. Bring to a boil then reduce the heat to low and simmer uncovered for 15 to 20 minutes. SAVORY CAPER AND OLIVE SAUCE. Eliminate the marinated artichoke hearts and basil. In a 2 1/2-quart saucepan heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2 to 3 minutes or until tender. Add 3/4 cup sliced and quartered zucchini tomatoes and juice tomato paste water salt 1/2 cup (2 1/4 oz can) of drained and sliced olives and 2 tb of drained capers. Proceed as directed above.

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