Olive oil in the bottom of a stock pot.
Hand full of salt.
Handful of chopped onion.
Cook until onion is fragrant.
Add canned, crushed tomatoes.
Rinse cans with 1/4 can of water.
2 hot Hungarian canned banana peppers along with a splash of juice from the jar.
Fresh parsley.
Teaspoon bkack pepper
Teaspoon garlic powder
Teaspoon basil
Cook on low forever stirring about every 15 minutes.
I used 7 number 10 cans of crushed tomatoes for those 3 stock pots.
Stir in 1 large handful of good quality Romano Cheese once the sauce has cooled.

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