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Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 244 (95%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 20.9mg||1 %|
|Potassium 71.1mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3.3g|
|Protein 0.7g||1 %|
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Calories per serving: 256
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