Sbarro Tomato Sauce

Submitted by SLColman

"Like to popular pizza chain"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 1 batch

ingredients

• 2 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) tomato can cold water (more or less to desired thickness)
• 4 ounces grated romano cheese
• 12 ounces olive oil
• 10 ounces diced onions
• 1 ounce chopped fresh garlic
• 1⁄2 ounce chopped fresh Italian parsley
• 3 ounces cooking sherry

• Spices

• 2 tablespoons salt
• 2 teaspoons oregano
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon black pepper
• 2 teaspoons basil

directions

1. Heat oil until hot but not smoking. Add onions and saute until.
2. almost browned. Add garlic.
3. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
4. Add tomatoes, water, cheese, and spices. Mix well.
5. Bring just to boil and simmer one hour.

Reviews

[Chad M.]

Way too much oil. I think 1/2 cup is fine. Also, it turned out very salty. Next time I'll use only 1 tbsp salt. Used fresh basil ,which was great, and the romano cheese added excellent flavor as well.

 

[Dave N.]

Chef<br/><br/>I worked at Sbarro in the back room for 3 years and the recipe is correct HOWEVER the oil we used is a blend - 10% olive/ 90% vegetable. I was concerned when I first worked there that it sounded like a lot of oil but it carried the flavors well and never tasted oily We did need to stir it up after a day or two in the cooler in order to blend it. I must say that after a career of foodservice as a Chef and a broadline Salseperson this is the best Marinara sauce I have ever tasted.

 

[Thom S.]

Is 12 oz of olive oil a mistake in the recipe? That equals 1.5 cups! Just in case it was correct, I tried this recipe as written and not surprisingly it turned out very oily!