3
Submitted by SLColman
"Like to popular pizza chain"
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 batch
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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
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directions
- 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.
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Reviews
-
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.
Chad M.
-
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.
Dave N.
-
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!
Thom S.
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Tweaks
-
I don't like chunky sauces so after following all the steps I ran it through the blender gradually increasing speed until all of the ingredients were puréed. I poured it back into the pot and simmered it at on low for another hour.
a.e.lovejoy
-
Fresh basil, used only 10oz oil instead of 12, still WAY too much. I had to skim the surface of oil with a spoon the next day to remove a ton of this, now it looks and tastes a little better. Still too salty.
Chad M.
RECIPE SUBMITTED BY
SLColman
- 5 Followers
- 67 Recipes
- 5 Tweaks
I am originally from Florida, near Tampa. I attended undergrad at the University of Tampa, and grad school at Auburn University. When I got married I moved to Wyoming. Talk about culture and environment shock!!I love animals, especially dogs. We try to get rescue dogs, particularly huskies. We currently have 2 huskies - one Siberian male and one Alaskan female. Huskies have so much personality!I am a fan of the childrens books about Winnie the Pooh. I especially love TIGGER. Actually I love just about everything Disney. One of the things I miss most from living in Florida was getting to go to Walt Disney World anytime I wanted to. It really is one of the happiest places on earth.I love to cook and am always trying a new recipe. I also like to garden, but find it quite a challenge here in Wyoming with our long winters and dry windy short summers. I like to experiment with herbs and spices.During the summer of 2006 I was diagnosed with PCOS and as such realized that the excess weight I was carrying was quite literally killing me. I found SparkPeople.com and was able to lose over 75 pounds now with not too much more to go. My cooking has changed some since then in that I still cook the same foods I just go about it in a much healthier way. Taste is paramount to me - so if it doesn't taste good then why bother! :)<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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