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Martha Stewart Living, September 2015

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Credit: Linda Pugliese

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Yield:
Makes 3 cups
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Ingredients

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Directions

Instructions Checklist
  • In a blender, puree one 28-ounce can whole peeled tomatoes with 1 teaspoon chopped chipotle in adobo until smooth. In a high-sided skillet, heat 2 tablespoons extra-virgin olive oil over medium. Add 2 minced garlic cloves; cook, stirring, until fragrant, about 30 seconds. Add tomato mixture; bring to a simmer. Cook, stirring occasionally, until thickened, about 15 minutes; season with 1/2 teaspoon coarse salt. Sauce can be stored in refrigerator, in an airtight container, up to 3 days.

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