INGREDIENTS
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1 onion, peeled and chopped
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2 carrots, peeled and diced finely
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3 cloves garlic, peeled and crushed
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1 stick celery, finely chopped
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2 tablespoons olive oil
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1 pound fresh ripe tomatoes, halved
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1 litre or 4 1/4 cups vegetable stock
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1 teaspoon raw sugar/coconut sugar/sucanat
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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handful fresh basil, shredded