1/8 c olive oil
1 onion, sliced thin
4 cloves garlic, minced
1 28 oz can tomatoes, crushed
4 bay leaves
4 sprigs parsley
1 tsp celery salt
in a large saucepan combine oil, garlic and onions; cook until soft. Add remaining ingredients and cook for 15 minites ovee medium heat. Remove bay leaves and puree.
1/2 c tomato sauce
1 jar of marinated artichoke hearts, liquid reserved
2 tbsp artichoke liquid
2 tsp fresh thyme leaves
Combine all ingredients in a food processor and purée. It too thick add a little bit more of the artichoke liquid
Combine with your fav pasta and fresh parm cheese!
Makes 3/4 c artichoke sauce and 3 c tomato sauce.