Sbarro Tomato Sauce

2 − 1 lb. 12 oz. Cans Crushed Tomatoes
1 − Tomato Can Cold Water
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 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil

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.