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1 (35-ounce) can whole tomatoes
1 (14-ounce) can artichoke hearts, rinsed, drained,
and quartered
4 tablespoons butter
1/2 cup finely chopped onions
2 tablespoons finely chopped shallots
1/2 teaspoon basil
1 tablespoon sugar
Salt and pepper, to taste

Preheat oven to 325 degrees. Butter a 13x9-inch casserole dish.
Drain tomatoes and coarsely chop. Melt butter in a saute pan. Add
onions and shallots, cooking until tender. Add tomatoes, artichoke
hearts, and basil to onion mixture. Season with sugar, salt, and
pepper. Pour into baking dish and bake for 10-15 minutes.

Yield: 6 servings.

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