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- 40 g extra virgin olive oil
- 1 onion, cut into halves
- 1000 - 1500 g tomatoes, cut into halves (see Tips)
- 1 ½ tsp sea salt
- per 1300 g
- 2630.1 kJ / 628.6 kcal
- 12.6 g
- 60.4 g
- 42.2 g
- Saturated fat
- 6.2 g
- 17.1 g
- 3556.5 mg
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