2 − 1 lb. 12 oz. Cans Crushed Tomatoes
1 − Tomato Can Cold Water
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine
**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil
1. Heat oil until hot but not smoking. Add onions and saute until
almost browned. Add garlic.
2. When garlic is brown, de−glaze pan with sherry. Add parsley and stir.
3. Add tomatoes, water, cheese, and spices. Mix well.
4. Bring just to boil and simmer one hour.
Sunday, September 14, 2008
Sbarro Tomato Sauce
at 5:56 PM
Labels: Sbarro Tomato Sauce
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