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4 large tomatoes,cored
1 oz tomato paste
1 Tbsp. olive oil
0.5 onions, sm.dice
2 shallots, sm.dice
2 cl garlic,minced
1 c white wine
3 c chicken stock

=Roast tomatoes and tom. paste in oven till slightly brown & soft. On side saute onion, shallot and garlic till light brown, Add tomato and wine, reduce by half, add chicken stock, reduce 1/3. Puree, pass, season w s&p. Tighten w cornstarch if nec.
 
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