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- 5 lbs. Roma tomatoes (or a mix), about 10 cups
- 1/4 c. extra virgin olive oil
- 1 onion, thinly sliced (a scant cup) I used a few small red and white onions.
- 1 clove garlic, minced
- 1 T. coarse sea salt
- 1 t. fresh ground pepper
- 1 1/4 c. sugar
- 1 c. plus 2 T. white wine
View Full Recipe at Eliots Eats
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