Heat the olive oil in a Dutch oven or a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the chopped onion. Season well with salt and pepper and cook until softened, about 5-10 minutes. Add the chopped garlic and cook until fragant. Stir in tomatoes and season with salt and pepper. Bring the tomatoes up to a slight boil, and then lower the temperature to medium-low and simmer for about 15-20 minutes, stirring occasionally until flavors meld. If you plan to make Vodka Cream Sauce and meat Sauce, set aside two batches of sauce, 6 cups each.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 101 (100%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 806.4mg||28 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 101
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