Spicy Tomato-Artichoke Sauce Over Pasta * - cooking recipe

Ingredients

4 lb. ripe tomatoes
2 (6 oz.) jars marinated artichoke hearts
1/2 c. extra virgin olive oil
2 c. yellow onions, coarsely chopped
1/4 c. dried basil
4 garlic cloves, peeled and finely chopped
1/2 Tbsp. dried oregano
1/2 c. Italian parsley, finely chopped
dash of red pepper flakes
2 Tbsp. whole black peppercorns
1 tsp. salt
1/4 c. grated Romano cheese

Preparation

Peel, seed (squeezing out excess juice) and chop tomatoes. Drain artichokes and reserve marinade.
Heat olive oil in large saucepan and saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes.
Crush peppercorns and add to onion mixture.
Add tomatoes to sauce; season with about 1 teaspoon salt and simmer, uncovered, over medium heat 1 hour.
Add reserved artichoke marinade and simmer, stirring often, another 30 minutes.
Stir in artichokes and continue to simmer until sauce is thick, about 20 minutes more.
Stir in Romano cheese.