1.Place tomatoes in a bowl and, using your hand, gently break them up; set aside.
2.Heat olive oil in a medium saucepan over medium-high heat. Add garlic, cinnamon, and chile; cook, stirring, until garlic is golden. Add tomatoes and a pinch of salt. Reduce heat and cook until slightly thickened, 20 to 30 minutes. Remove cinnamon stick and discard; serve salsa rossa with roasted vegetables.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (41%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 30mg||1 %|
|Potassium 208.9mg||5 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.7g|
|Protein 0.9g||1 %|
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Calories per serving: 32
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