1 cup water
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
2 teaspoons dried thyme
1 (28 ounce) can whole peeled tomatoes, undrained
1 (15 ounce) can beef broth
2 tablespoons dry sherry wine
3 teaspoons dried basil
3 teaspoons kosher salt
1 teaspoon dried oregano
1 dash dried basil
2 tablespoons crushed red pepper flakes
1 teaspoon paprika
1 teaspoon dried rosemary
In a large saucepan, combine water, olive oil, garlic, rosemary, thyme, tomatoes, beef broth, wine, sherry, basil, salt, oregano, basil, crushed red pepper flakes, paprika, oregano and 1 teaspoon crushed red pepper flakes. Bring to a boil, reduce heat, cover and simmer 5 minutes. Serve over rice.