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Ingredients
  • 3 lbs. tomatoes (2 lbs. Roma+ 1lb. cherry, etc.)
  • 1 medium onion, cut into chunks
  • 6 to 10 garlic cloves
  • 3 large carrots, peeled + cut in half
  • ⅓ cup olive oil
  • salt and pepper
  • 4 cups vegetable stock (or chicken stock)
  • 2 tablespoons balsamic vinegar
  • ¼ to ½ teaspoon red pepper flakes
  • 2 to 4 tablespoons basil pesto
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