Crudites with Mediterranean Relish

• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 tablespoon chopped garlic
• 1 cup canned crushed tomatoes with added puree
• 1 teaspoon fresh lemon juice
• 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 tablespoons chopped fresh parsley
• 2 tablespoons toasted pine nuts
• Assorted vegetables

1. Heat oil in medium nonstick skillet over medium heat.
2. Add onion and saute until just beginning to soften, about 3 minutes.
3. Add garlic; saute 30 seconds.
4. Stir in canned tomatoes and lemon juice.
5. Bring to simmer.
6. Remove from heat.
7. Combine sun-dried tomatoes and next 5 ingredients in processor.
8. Using on/off turns, process until vegetables are finely chopped.
9. Transfer to medium bowl.
10. Stir in tomato mixture.
11. Season with salt and pepper.
12. (Can be made 1 day ahead.
13. Cover and chill.)
14. Serve with vegetables.

olive oil, onion, garlic, tomatoes, lemon juice, drained oil, green olives, fresh basil, hearts, parsley, nuts, vegetables

Taken from www.epicurious.com/recipes/food/views/crudites-with-mediterranean-relish-4604 (may not work)