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1 28-ounce can diced tomatoes in juice, well drained, juices reserved 1/4 cup extra-virgin olive oil 1/4 cup finely chopped white onion 3 large garlic cloves, chopped 3 small bay leaves 2 tablespoons chopped fresh parsley 1 teaspoon dried Mexican oregano 1/4 cup chopped pitted gree [...]
Read the recipe at epicurious.com
