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Categories:
tomatoes hearts best quality yellow onion garlic fresh Italian basil oregano red pepper black peppercorns salt Romano cheese
Viewed: 45 - Published at: 2 years agoIngredients
- 1 pound ripe meaty tomatoes
- Half a jar (6 ounces) marinated artichoke hearts
- 2 tablespoons best-quality olive oil
- 1/2 cup coarsely chopped yellow onion
- 1 garlic clove, peeled and finely chopped
- 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons whole black peppercorns, crushed
- 1 teaspoon salt, or to taste
- 1 tablespoon grated Romano cheese
Method
- Bring a large pot of salted water to a boil.
- Drop the tomatoes, a few at a time, into the boiling water.
- Scald for 10 seconds, then with a slotted spoon transfer to a bowl of ice water.
- Scald all the tomatoes in this fashion, then drain, cool, and slip off the skins.
- Cut crosswise into halves, squeeze out the seeds and juice, and chop coarsely.
- Reserve.
- Drain the artichokes and reserve the marinade.
- Heat the olive oil in a large saucepan and saute the onion, garlic, parsley, basil, oregano, and red pepper flakes over medium heat for 5 minutes.
- Add the black peppercorns to the onion mixture.
- Add the tomatoes to the sauce, season with the salt, and simmer, uncovered, over medium heat for 1 hour.
- Add the reserved artichoke marinade and simmer, stirring often, for another 30 minutes.
- Stir in the artichokes and continue to simmer until the sauce is rich and thick, another 20 minutes or so.
- Stir in the Romano cheese, and taste and adjust the seasoning.
- Serve over your favorite pasta.
- (If serving pasta Raphael cold, toss with sauce and cool to room temperature.)
