Adapted from The Big Book of Vegetarian. I didn't have capers or green olives for the sauce, so I adapted to what I had on hand. This was delightful, and it only took 20 minutes or so to whip up. (My boy made himself a chicken/mustard sandwich and took twice as long.)
2 cloves garlic, minced
1/2 Tbsp olive oil
1/4 cup sweet red wine
1 Tbsp tomato paste
1 jar finely diced tomatoes w/ juice
2 basil leaves, finely chopped
1 handful kalamata olives, pitted and smooshed
1 artichoke heart, smooshed
a few drops Tobasco
Heat the oil in a saucepan, and saute the garlic until golden. Add the wine, tomato paste, tomatoes and basil and simmer merrily for 10-15 minutes. Add the olives, artichoke and Tobasco and heat through, then remove from the heat.
6-8 slices sun-dried tomato polenta
olive oil
ground pepper
Meanwhile, smear the slices with olive oil and pop in the oven for 10 minutes at 425 degrees, or until browned. Transfer to a plate, season with pepper, and top with the sauce. Serve with a glass of red wine.
