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28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups) 3 tablespoons olive oil |
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In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups.
Season sauce with salt and cool to room temperature.
(Sauce keeps, covered and chilled, 5 days.)
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