Saute garlic, onions and red pepper flakes with 2 tablespoons olive oil in a large stockpot until onions are softened.
Add wine, basil and tomatoes. Bring to a boil over medium heat, then turn down to low heat and simmer until reduced 20% (about 1 hour and 15 minutes).
Let cool. Add salt and 4 tablespoons olive oil. Puree in blender.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 20mg||1 %|
|Potassium 870.1mg||23 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 13g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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