Tomato, Caper, and Artichoke Sauce

"This recipe is a version of a dish I had at a restaurant. It's quick to make and can be served as a pasta sauce or over fish or chicken. I love it over chicken ravioli." -Alison Hughes, Union City, CA

Yield:

3 cups (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 104
Caloriesfromfat 27 %
Fat 3.1 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 0.1 g
Protein 4.1 g
Carbohydrate 16.9 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 767 mg
Calcium 22 mg

Ingredients

Cooking spray
1/4 cup chopped onion
1 garlic clove, minced
1 3/4 cups presliced mushrooms
1 tablespoon capers
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
1/2 cup tomato sauce
1/4 cup sliced ripe olives
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained

Preparation

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 3 minutes, stirring frequently. Stir in capers and artichokes; cook 30 seconds. Add tomato sauce, olives, wine, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.

Note:

Alison Hughes, Union City, California,

October 2005