Immerse tomatoes, a few at a time, in boiling water to cover for about 1 minute. Lift them out with slotted spoon and plunge into cold water. Peel off skins and coarsely chop tomatoes to get 11-12 cups. In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent. Add tomatoes, basil, oregano, and pepper. Bring to a boil, lower the heat and simmer rapidly, uncovered, stirring occasionally until sauce is very thick.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 14 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 19.4mg||1 %|
|Potassium 502.3mg||13 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 8.4g|
|Protein 2.1g||3 %|
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Calories per serving: 61
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