| Ingredients |
|---|
| 1 - 6lb Can Whole Tomatoes |
| 2 Med Onions - coarsely chopped |
| 4 Cloves Garlic - finely minced |
| 1/4 Cup Olive Oil |
| 2 - 4oz Cans Mushrooms (stems & pieces) |
| 1 - 12oz Can Tomato Paste |
| 1 Tbsp Oregano |
| 2 Tbsp Sweet Basil |
| 1 Tbsp Italian Seasoning |
| 1 Tbsp Salt |
| Directions |
|---|
| Pour oil into a large pot and put on med. heat |
| Add onion and garlic to oil and saut6 till onion is clear |
| Add undrained mushrooms, oregano, basil, Italian seasoning, salt, and pepper and continue to saute a few minutes |
| Add liquid from tomatoes and tomatoes crushed by hand |
| Bring to a boil |
| Add tomato paste and stir till blended |
| Add 2 cups water and return to a boil |
| Reduce heat and boil slowly, uncovered, for at least 3 hours to thicken sauce |
| Notes |
|---|
| This makes a lot of sauce it will keep about 10 days in the refrigerator arid freezes well |
| The spices are all approximate, as I do not measure them when I make this sauce so feel free to alter amounts as your tastes indicate The longer it simmers the better it will be and it'll taste better tomorrow. |