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Pastor Tom's Spaghetti Sauce
I worked for Sbarro's Italian
Eatery and learned a few things about Italian food. Here's my own version of
Spaghetti Sauce that my family thinks is the best.
 16 ounce
can tomatoes
8 ounces can tomato sauce
6 ounces can tomato paste
1/2 cup cooking sherry
6 ounces water (use the tomato paste can to get all the
paste out)
2 tablespoons olive oil
1/2 medium onion, finely cut up
6 clove garlic (yes, 6)
1 heaping teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
pinch of rosemary
pinch of thyme
pinch of crushed red pepper
1 teaspoon salt
2 teaspoons sugar
1/3 cup parmesan cheese
Stir in the onions and garlic with the
olive oil over medium heat. Cook until onions are clear. Pour in the
sherry then can tomatoes, and mash them. Add the remaining ingredients,
except the parmesan cheese. Simmer for at least an 2 hours--more the better. In the
last 15 minutes add the parmesan cheese. You can add to the sauce whatever you
like--meatballs, mushrooms, Italian sausage. Makes about 6 servings. By the way
this is an original recipe. Tell me what you think.
"I had printed out your recipe for the spaghetti sauce,
oh, 'bout a year ago. I finally tried it out, and so far it's the best one I
have tested and tasted! I'll be buying a food mill soon and want to try
making a sauce from fresh tomatoes like this one restaurant does. But so
far, yours is the BEST! Just thought you ought to know!"—Bobbie
"Great recipe of your spaghetti sauce that you
refined from Sbarro's."—Mike
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