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

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

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.