Pasta Sauce Raphael
|Ripe tomatoes||4 Pound|
|Marinated artichoke hearts||12 Ounce|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped yellow onions||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), peeled, finely chopped|
|Dried basil||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Tablespoon|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Dried red pepper||1 Small, finley crushed|
|Whole black peppercorns||3 Tablespoon|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Bring a large pot of salted water to a boil.
Drop 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 tomatoes in this fashion, then drain and slip off skins.
Cut crosswise into halves, squeeze out seeds and juice, and chop coarsely.
Drain artichokes and reserve marinade.
Heat olive oil in a large saucepan and saute onions, garlic, basil, oregano, parsley and dried red pepper over medium heat for 5 minutes.
Crush the black peppercorns and add them to the onion mixture.
Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour.
Add reserved artichoke marinade and simmer, stirring often, for another 30 minutes.
Stir in artichokes and continue to simmer until sauce is rich and thick, another 20 minutes or so.
Stir in Romano cheese, taste and adjust seasoning.