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1. Sweat the garlic and onions in the olive oil 2. Add the tomato paste and saute until it has a sweet aroma and beings to take on a rusty color 3. Add the tomatoe, stock, basil, jalapenos, oregano, thyme, wine, and bay leaf 4. Simmer for approximately 30 minutes 5. Strain the soup through a medium chinois The Professional Chefs Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams
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