OLIVE & ARTICHOKE TOMATO SAUCE

MAKES 4 SERVINGS

HANDS-ON TIME 10 MINUTES TOTAL TIME 1 HOUR 10 MINUTES

6 large tomatoes (or 12 Roma tomatoes)

1/4 cup olive oil 4 cloves garlic, finely chopped

1 tsp fennel seeds 1/2 cup coarsely chopped pitted green olives

1/4 cup rinsed and drained capers

1 tsp anchovy paste

2 tbsp tomato paste

1/2 cup dry white wine salt and pepper

1 cup drained and quartered marinated artichoke hearts 1/4 cup chopped fresh flat-leaf parsley Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut in cubes; discard skin (or see tip, page 95).

Set aside.

In large saucepan or large deep skillet, heat oil over medium-low heat. Add garlic and fennel seeds; cook, stirring constantly, about 2 minutes. Add olives and capers; continue cooking, stirring, about 3 minutes. Add anchovy paste, tomato paste and white wine, scraping up browned bits from bottom of pan with wooden spoon. Bring to a boil and cook until wine has reduced by half, about 3 minutes.

Add reserved tomatoes to same saucepan and season with salt and pepper. Reduce heat to low, cover and cook about 30 minutes. Add artichoke hearts and parsley; continue cooking about 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

PER SERVING about 275 cal, 5 g pro, 20 g total fat (2 g sat. fat), 19 g carb (7 g dietary fibre, 11 g sugar), 5 mg chol, 775 mg sodium, 4.5 mg iron.