Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned. Stir in remaining ingredients except tomato paste. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until sauce is thickened and peppers are tender, stirring occasionally. Stir in tomato paste; heat thoroughly. If thicker sauce is desired, puree all or part of sauce in blender container or food processor bowl with metal blade. Serve hot over cooked pasta. Makes 4 Cups
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|Serving Size: 1 Serving (1868g)|
|Recipe Makes: 1|
|Calories from Fat: 73 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1622.5mg||56 %|
|Potassium 5542.1mg||146 %|
|Total Carbohydrate 108.5g||32 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 78.7g|
|Protein 29g||41 %|
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Calories per serving: 546
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