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1. Heat olive oil in a large deep pot. Add finely chopped onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes. 2. Add skinned and seeded plum tomatoes, tomato paste, basil, oregano, salt and freshly ground black pepper. Simmer for 10 minutes, stirring occasionally. 3. Add the water and cook very slowly, uncovered, for 3 hours. 4. Stir in the minced garlic and finely chopped parsley and simmer for another 5 minutes. 5. Taste and correct seasoning if necessary. Use immediately or cool to room temperature before covering. Refrigerate or freeze. About 3 quarts.
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|Serving Size: 1 Serving (1874g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 49 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 6767.9mg||233 %|
|Potassium 10260.2mg||270 %|
|Total Carbohydrate 197.4g||58 %|
|Dietary Fiber 44.7g||179 %|
|Sugars, other 152.7g|
|Protein 43.8g||63 %|
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Calories per serving: 861
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