Combine first 9 ingredients in stock pot. Cook on medium heat 30 minutes. Add paste and tomatoes and cook 15 minutes breaking up the tomatoes. Stir in vinegar, water and salt. Simmer and reduce to desired consistency uncovered for 2-4 hours. Puree in blender. Refrigerate for a day or two to age. Recipe by: Kit Anderson
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|Serving Size: 1 Serving (2202g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 91 (8%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 1320.8mg||46 %|
|Potassium 5428.8mg||143 %|
|Total Carbohydrate 249.4g||73 %|
|Dietary Fiber 46.4g||186 %|
|Sugars, other 202.9g|
|Protein 27.5g||39 %|
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Calories per serving: 1194
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