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35 - 45
oz ripe tomatoes, quartered
or 30 - 45 oz canned whole tomatoes
- 7 oz red bell peppers, cut into pieces
- 4 ½ oz red onions
- 2 garlic cloves
- 3 ½ oz red wine vinegar, divided
- 1 fresh bay leaf
- 1 pinch ground nutmeg
- ¼ tsp ground black pepper
- ¼ - ½ tsp cayenne pepper, to taste
- 1 tsp paprika
- 1 tsp salt
- 3 ½ oz honey
- per 1 Total recipe
- 2932 kJ / 698 kcal
- 17 g
- 127 g
- 4 g
- 24.7 g