1 can (2 lbs.) whole tomatoes
1 can (14 oz.) artichoke hearts
1 sm. onion, chopped
4 tbsp. butter
1/2 tsp. basil
1 tsp. sugar
Salt and pepper to taste

Preheat oven to 325 degrees. Grease shallow casserole dish. Drain tomatoes and artichokes; rinse and quarter artichokes. Saute onions in butter until tender. Add tomatoes, artichokes, basil; heat 2 or 3 minutes, stirring gently. Season with sugar, salt and pepper. Bake at 325 degrees for 10 to 15 minutes or until vegetables are heated through.