Artichoke And Black Olive Marinara - cooking recipe

Ingredients

28 oz. can crushed tomatoes
1 medium or 2 small onions, chopped fine
1/4 lb. Prosciutto, julienned
2/3 c. black olives, quartered
4 to 5 canned artichoke hearts, drained and coarsely chopped
2 to 4 cloves garlic, minced
1 tsp. dried basil (1 Tbsp. fresh)
salt and pepper to taste
water (as needed)
2 Tbsp. sugar
olive oil

Preparation

In a heavy 12-inch saute pan, cook onion in olive oil over moderate heat until lightly caramelized.
Add garlic and cook until fragrant.
Then add remaining ingredients.
Simmer uncovered until desired consistency is reached, about 10 to 15 minutes.
If sauce becomes too thick, add water as needed.