This recipe will work for small tomatoes rather than cherry if that’s what you have on hand. You will want to break them up as they cook.
I used canned artichoke hearts for this recipe, but you can use frozen. You will want to thaw them a bit by rinsing them in hot water, so your sauce doesn’t get too watery.
Mushrooms would be another great addition to this recipe. Add them with the tomatoes and reduce the vegetable broth to ¼ cup as mushrooms have a lot of moisture. You may need to increase the cooking time to 15 minutes to reduce the overall moisture content.