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Sbarro Tomato Sauce



  • 2 - 1 lb. 12 oz. Cans Crushed Tomatoes
  • 1 - Tomato Can Cold Water (more or less to desired thickness)
  • 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


  • 2 Tbs. 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 sauté 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.

This is a close clone recipe.

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