Prep 15 mins
Cook 1 hr
Like to popular pizza chain
- 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
- 2 tablespoons salt
- 2 teaspoons oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon black pepper
- 2 teaspoons basil
- Heat oil until hot but not smoking. Add onions and saute until.
- almost browned. Add garlic.
- When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
- Add tomatoes, water, cheese, and spices. Mix well.
- Bring just to boil and simmer one hour.
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.
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!