Artichokes and Tomatoes (6-8 servings)

By á-5173

Ingredients

• 1 large (28 oz) can whole tomatoes
• 1 14-oz can artichoke hearts packed in water
• 1/2 cup chopped onions
• 2 tsp chopped shallots (optional)
• 4 Tbs butter (or 2 Tbs butter and 2 Tbs Olive Oil)
• 1/2 tsp dried basil
• 2 tsp sugar
• Salt, pepper to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 325.
Grease or PAM shallow 2-quart casserole.
Drain and quarter tomatoes and artichokes; put into casserole
Sauté onions (and shallots) in butter/olive oil until soft, about 5 minutes.
Add seasonings and mix well. Pour over tomato mixture.

Bake uncovered 15 minutes until bubbly around edges. Stir and serve.

May be doubled, increase baking time a bit.