2 (8 ounce) packages shredded Cheddar cheese
3 (8 ounce) cans tomato puree
1 (8 ounce) container low sodium Worcestershire sauce
3 tablespoons Worcestershire sauce
10 cloves garlic, minced
3 green onions, chopped
1 large tomato - peeled and sliced into thirds
1/2 cup chopped red onion
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons dried rosemary
Bring a large pot of lightly salted water to a boil. Add cheese and stir gently until smooth; set aside.
In a large bowl, combine tomato puree, Worcestershire sauce, Worcestershire sauce, garlic, green onions, tomato slices, red onion, basil and 1 tsp rosemary. Mix thoroughly. Transfer mixture into the skillet. Add enough water to just cover; cover and simmer over medium heat for about an hour, stirring occasionally. Boil or scoop sauce to create a thick sauce.