This recipe was submitted by Bridget, and she highly recommends it. It is from the cookbook: Vegetarian Times: Low Fat & Fast. http://www.vegetariantimes.com/product/53
I haven't made this yet, but I plan to. It sounds really good & easy to make. Thanks, Bridget!
1/2 cup chopped onion
1 to 2 cloves garlic, minced
1/4 cup water
1 141/2-oz can diced tomatoes
1 14-oz can artichoke hearts in water,
drained & chopped
1 cup water
1 6-oz can tomato paste
2 tbls sliced green olives (optional)
2 tsp brown sugar
2 tsp balsamic vinegar
11/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a 3-quart saucepan, cook onion and garlic in water over medium-high heat. Stir until onion is tender, about 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil; reduce heat to low. Simmer for 15 to 20 minutes. Serve over hot cooked pasta of your choice.
Makes 5 cups; 10 servings
Per 1/2 cup serving (not including pasta):
Cal: 52
Protein: 2g
Fat: 0g
Carbs: 12g
Chol: 0g
Sodium: 338mg
Fiber: 3g
