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4 lbs. ripe meaty tomatoes (can use canned)
2 jars (6 oz. each) marinated artichoke hearts
1/2 c. best quality olive oil
2 c. coarsely chopped yellow onions
4 garlic cloves peeled and finely chopped
1/4 c. dried basil (or fresh if you have)
1/2 tbsp. dried oregano
1/2 c. finely chopped fresh Italian parsley
1 sm. dried red pepper, finely crushed (can use dried red pepper flakes)
3 tbsp. whole black peppercorns
1 tsp. salt
1/4 c. grated imported Romano cheese

Bring a large pot salted water to a boil. Drop in tomatoes, a few at a time, into the boiling water. Scald for 10 seconds, then with slotted spoon transfer to a bowl of ice water. Drain and slip off skins. Cut crosswise into halves, squeeze out seeks and juice and chop coarsely. Reserve.

Drain artichokes and reserve marinade.

Heat oil in large saucepan and saute onions, garlic, basil, oregano, parsley and dried red pepper over medium heat for 5 minutes; crush peppercorns and add them to the onion mixture.

Add tomatoes, add salt and simmer uncovered over medium heat for 1 hour, stirring occasionally.

Add 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, and serve over your favorite pasta. (If serving cold, toss with sauce and cool to room temperature.)

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