1. Bring large pot of salted water to boil. Drop tomatoes, few at a time, into the boiling water. Scald for 10 sec, then transfer to bowl of ice water. Scald all tomatoes, drain and slip off skins. Cut in half, squeeze out seeds and juice, chop coarsely. Reserve.

2. Drain artichokes & reserve marinade.

3. Heat olive oil in large saucepan & saute onions, garlic, basil, oregano, parsley & dried red pepper over med heat for 5 min.

4. Crush black peppercorns & add to onion mixture.

5. Add tomatoes to the sauce, season with about 1 tsp salt and simmer uncovered over med heat for one hour.

6. Add reserved artichoke marinade & simmer, stirring often, for another 30 min.

7. Stir in artichokes & continue to simmer until sauce is rich & thick, another 20 min or so. Stir in Romano cheese, taste & adjust seasoning, & serve over your favorite pasta. (if serving Pasta Raphael cold, toss with sauce and cool to room temp)

served over tortellini. Enough sauce for at least 4 lbs pasta.