Mediterranean Marinara Sauce

• 2 cloves garlic, minced
• 3/4 cup finely chopped onion
• 1 1/2 teaspoons minced drained bottled pepperoncini peppers (aka pickled Tuscan peppers)
• 1/4 cup olive oil
• 1/3 cup dry white wine
• 1 (28 ounce) can plum tomatoes, chopped (don't drain)
• 2 tablespoons tomato paste
• 2 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped
• 1/2 cup chopped pitted black olives
• 1/3 cup minced parsley

1. Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
2. Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
3. Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
4. Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
5. Add parsley & serve over your favourite pasta.
6. It's enough for about 1 lb of pasta.

garlic, onion, pepperoncini peppers, olive oil, white wine, tomatoes, tomato paste, hearts, black olives, parsley

Taken from www.food.com/recipe/mediterranean-marinara-sauce-56402 (may not work)