- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 4 cloves garlic, thinly sliced
- 20 roma (plum) tomatoes, chopped
- 2 (15 ounce) cans artichoke hearts – drained, squeezed, and sliced
- 1 tablespoon Italian seasoning
- salt and ground black pepper to taste
- 8 leaves fresh basil
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet.
- Bake in the preheated oven until pine nuts are fragrant and lightly browned, about 8 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, artichoke hearts, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until tomatoes have softened, about 40 minutes.
- Stir toasted pine nuts, basil, and Parmesan cheese into sauce; simmer until heated through, about 5 minutes.