Title: Zesty artichoke basil sauce
 Categories: Side dish, Vegetables, Sauces
      Yield: 4 Servings
 
      6 oz Marinated Artichoke Hearts,
           -- drained reserving the
           -- marinade
      1 c  Onion, slivered
      1 lg Garlic clove, minced
 14 1/2 oz Whole peeled tomatoes
      6 oz Tomato paste
      1 c  Water
      2 tb Fresh basil, chopped
    1/2 ts Salt
 
  In a 2 1/2-quart saucepan, heat the reserved marinade.  Cook and stir
  the onion and garlic in the marinade for 2 to 3 minutes or until
  tender. Chop the artichoke hearts and add to the onion mixture with
  the tomatoes and juice, tomato paste, water, basil and salt.  Break
  up the tomatoes. Bring to a boil, then reduce the heat to low, and
  simmer, uncovered, for 15 to 20 minutes.
  
  SAVORY CAPER AND OLIVE SAUCE.
  
  Eliminate the marinated artichoke hearts and basil.  In a 2 1/2-quart
  saucepan, heat 2 tb of Olive Oil.  Cook and stir the onion and garlic
  for 2 to 3 minutes or until tender.  Add 3/4 cup sliced and quartered
  zucchini, tomatoes and juice, tomato paste, water, salt, 1/2 cup (2
  1/4 oz can) of drained and sliced olives, and 2 tb of drained capers.
  Proceed as directed above.
  
  Jeanne Marie Martin, "Simply Vegan" Posted by Anne MacLellan