Ingredients

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon garlic, minced
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
1/4 cup fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts

Directions

Heat oil in medium nonstick

skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic
and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from
heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until
vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season
with salt and pepper. Serve with vegetables.

Baby carrots Radishes Fresh green beans Yellow and red pear tomatoes Red, yellow
peppers Pita chips