Sbarro Tomato Sauce

• 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

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.

tomatoes, tomato, romano cheese, olive oil, onions, fresh garlic, fresh italian parsley, cooking sherry, salt, oregano, red pepper, black pepper, basil

Taken from www.food.com/recipe/sbarro-tomato-sauce-174482 (may not work)