Sbarro Tomato Sauce Recipe 38

Steps:

• 1. Heat oil until hot but not smoking. Add onions and saute 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.

Steps:

• 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.

Steps:

• Steam carrots and beets until tender.
• Brown onion & garlic together.
• Measure all ingredients into a blender and blend until smooth. Check for salt. Use however you'd like - Enjoy!
• Omit basil for chili and use as you would normally.
• It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.

Steps:

• Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
• Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
• Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
• Transfer sauce to food processor (or transfer to saucepan and insert immersion blender, and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
• Freeze remainders.