2 lg. cans Italian plum tomatoes
2 (6 oz.) jars marinated artichoke hearts
1/2 c. olive oil
2 c. chopped yellow onions
2 tbsp. minced garlic
1/4 c. dried basil
1 tbsp. dried oregano
2 tbsp. dried parsley
1/2 tsp. red pepper flakes
Salt, fresh pepper
1/2 c. grated Romano
2 lbs. tortellini

Lightly drain the tomatoes and combine with undrained artichokes in a large bowl. Toss and set aside. Heat olive oil in a large saucepan and saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes. Add the tomato and artichoke mixture; season with salt and pepper and simmer uncovered over medium heat for 1 to 1 1/2 hours.