Sbarro Tomato Sauce

Sbarro Tomato Sauce

2 - 1 lb. 12 oz. Cans Crushed Tomatoes
1 - Tomato Can Cold Water (more or less to desired thickness)
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

SPICES
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil

  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.

Sara Lee Cheesecake

Crust:

1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)

Filling:

1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract

Topping:

3/4 cup Sour cream
1/4 cup Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.