Spaghetti Sauce

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.