Ingredients
1
cup finely chopped onion
1
cup canned crushed tomatoes with added puree
1/4
cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4
cup pitted green olives (about 10)
1/4
cup (packed) fresh basil leaves
4
large drained canned artichoke hearts
2
tbsp chopped fresh parsley
Directions
1.
Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
2.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
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