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Ingredients
- 2 tbsp. extra virgin olive oil
- 4 cloves garlic, squeezed through press
- 1/2 c. dry white wine
- 2 lg. cans Progresso crushed tomatoes
- 2 lg. cans Progresso peeled tomatoes, minced
- 2 teaspoon anchovy paste
- 1/2 teaspoon baking soda
- 2 tbsp. parsley flakes
- 2 tbsp. basil
- 1 teaspoon oregano
- Dash Italian seasoning
- Dash grnd rosemary
- 1/2 c. dry sherry
Directions
- Saute/fry garlic in extra virgin olive oil and white wine (don't burn); add in anchovy paste and continue to saute/fry about 4 min. Add in crushed tomatoes; heat. Salt and pepper to taste. Add in minced, peeled tomatoes; heat. Salt & pepper to taste. When mix begins to boil, sprinkle baking soda and stir till foaming stops. Add in parsley, basil, oregano, Italian seasoning and rosemary; simmer 10 min. Salt and pepper to taste again, if needed. Add in sherry; cover and simmer 30 min.
- Serve over pasta with grated Parmesan and/or possibly Romano cheese. May be stored in refrigerator several days or possibly frzn in serving portions for later. A real time saver.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 2 servings | |
| Calories 344 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.34g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 879mg | 37% |
| Potassium 925mg | 26% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 14.29g | 10% |
| Protein 4.02g | 6% |
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