Ingredients |
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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 |
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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 |
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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. |