Rustic Red Clam Pasta Sauce

3 large ripe tomatoes, peeled and diced (or you could use a can of stewed tomatoes in a pinch)
2-4 garlic cloves , minced (to me, more is better)
1 medium onion, chopped coarsely
1 cup artichoke hearts, chopped coarsely
1/4-1/2 cup sundried tomatoes chopped
1/2 cup white wine
1 can baby clams, drained, liquid reserved
1-2 tablespoons olive oil
Salt and pepper to taste
Optional: Freshly grated parmesan and fresh basil chiffonade
Heat olive oil and saute garlic, being careful not to brown. Add onions and cook until onions are translucent (here is where I would add an anchovy). Add all the rest of the ingredients (including the clam liquid) except clams. Cook on medium heat until sauce is reduced by about half, or until sauce no longer looks watery, but still a bit soupy. Toss with your choice of cooked pasta, and serve with shaved parmesan cheese and a chiffonade of fresh basil (I used purple basil from my garden). (If you are not watching carbs, this sauce really lends itself to mopping up (isn't there a more sophisticated term for this) with a delicious rustic bread!)