Tomato & Artichoke Sauce for Ravioli

Easy-peasy sauce for spinach/cheese ravioli.

So I had this package of frozen spinach/cheese ravioli that needed a sauce. So I shopped around my online recipe box, modified several and came up with this fast and simple sauce. So simple. So tasty too. No pix, because it looks like a lot of red sauces;

Tomato & Artichoke Sauce

1 Tbsp. olive oil
2 cloves garlic, peeled and minced
1 16½-ounce can peeled and chopped San Marzano (or Roma) tomatoes
1 6½-ounce jar marinated artichoke hearts, undrained
3 fat scallions, cut into ¼-inch pieces
Salt and fresh pepper to taste

In a nonstick skillet or saucepan over medium heat, heat olive oil. Add garlic, stir briefly, and then add tomatoes and their juice. artichoke hearts and scallions. Salt  and pepper to taste. Simmer 15 minutes.  Pour over cooked ravioli and serve with fresh grated Parmesan.

Enough for 1½-pound package of ravioli to serve 4 to 6.