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In an 8-qt stockpot over medium heat, saute the
onions and garlic with 2 tbsp of olive oil, the
butter, and red pepper flackes for 10 minutes,
until the onions start to brown. Add the canned
tomatoes, basil, thyme, and chicken stock. Add the
oven-roasted tomatoes, including the liquid on the
baking sheet. Bring to a boil and simmer uncovered
for 40 minutes. Pass through a food mill fitted
with the coarsest blade. Taste for seasonings.
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