In a heavy bottomed saucepan, heat olive oil. Add garlic and onions and sauté very slowly for 10 to 12 minutes until onions are softened and light golden in color. Add green tomatoes and sauté with onions for 3 minutes, stirring frequently. Add red tomatoes, carrot, chicken stock, tomato puree, wine, herbs and chile. Stir together, bring to a boil, then reduce heat to a simmer, cover and cook for 30 to 40 minutes. Uncover and stir well. Add salt and pepper to taste.
Makes 6 cups
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