Scalloped Tomatoes And Artichoke Hearts - cooking recipe

Ingredients

1 (2 lb. 3 oz.) can whole plum tomatoes
1 (14 oz.) can artichoke hearts
1/2 c. onions, finely chopped
2 Tbsp. shallots, finely chopped
1 stick butter
1/2 tsp. leaf basil
2 Tbsp. sugar
salt and pepper to taste

Preparation

Grease shallow casserole.
Drain tomatoes and artichokes. Rinse artichokes and cut into quarters.
Saute onions and shallots in butter until tender.
Add tomatoes, artichokes and basil.
Heat for 2 to 3 minutes, stirring gently.
Season with sugar, salt and pepper.
Turn into casserole and bake in a preheated 350\u00b0 oven for 10 to 15 minutes or until vegetables are hot.