Directions
- Sauté the onion and garlic in olive oil until soft.
- Add the crushed tomatoes, chopped artichoke hearts, sun-dried tomatoes, oregano, and broth.
- Bring to a boil, then simmer for 20 minutes.
- Blend slightly with an immersion blender for a chunkier or smoother texture, depending on preference.
- Season with salt and pepper and garnish with fresh basil or sage.
