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Ingredients
  • subheading: For the Soup:
  • ½ cup olive oil
  • 2 cloves garlic, chopped
  • 6 sundried tomatoes, chopped
  • 2¼ pounds well-ripened tomatoes, grated by hand (about 6 tomatoes)
  • Salt and pepper, to taste
  • 1 tsp sugar or honey
  • 2½ cups water or vegetable broth
  • subheading: For the Pesto:
  • 1 cup fresh oregano leaves
  • ½ cup pine nuts
  • 1 clove garlic
  • ½ cup freshly grated parmesan cheese
  • ½ cup olive oil
Steps
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