2 (6 oz.) jars marinated artichoke hearts in oil
1/4 c. olive oil
2 c. chopped onion
2 tbsp. minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1 tbsp. black pepper
1/2 tsp. sea salt
Pinch red pepper
1 (28 oz.) can plum tomatoes with juice
1/4 c. Parmesan cheese

Drain the artichokes and reserve the marinade. Heat olive oil. Add onions, garlic and spices. Saute for 10 minutes. Add tomatoes and simmer 30 minutes.