Shabboth Cooking

Well, I haven't been cooking so much for shabbat lately, due to a combination of having gotten invited out alot and going away, but I have been cooking during the week, both to have healthy dinners and leftovers to take for lunch. The results have been quite interesting, with many dishes of my own invention taking shape. I'll start with one of my favorites,

weeknight pasta sauce.

1 28oz can chopped tomatoes
1 small can tomato sauce
3 pressed garlic cloves
1 or 2 onions
olive oil
rosemary, pepper flakes, ground black pepper, salt
a jar of marinated artichoke hearts (Season is the only brand I've seen with a hekhsher)
A few splashes of wine
A 16oz can of canellini beans
Saute the onions and garlic untill softened and fragrant. add the drained artichoke hearts, pulling them into pieces with your fingers while you add them to the pot. add the tomatoes, canelinni beans, and tomato sauce with the wine and spices. Simmer until reduced and yummy.