Tomato Sauce

1 - 6 Lb. Can Whole Tomatoes

2 Medium Onions - coarsely chopped

4 Cloves Garlic - finely minced

1/4 Cup Olive Oil

2 - 4 Oz. Cans Mushrooms

1 - 12 Oz. Can Tomato Paste

1 Tbsp. Oregano

2 Tbsp. Sweet Basil

1 Tbsp. Italian Seasoning

1 Tbsp. Salt

1 Tbsp. Cracked Pepper

3 Tbsp. Sugar


Pour oil into a large pot on medium heat

Add onion and grlic to oil and saute until onion is clear

Add undrained mushrooms, oregano, basil, Italian Seasoning, sal and pepper; continue to saute for a few minutes

Add liquid from tomatoes and tomatoes (crushed by hand)

Bring to a boil

Add tomato paste, stir until blended

Add 2 cups of water and return to a boil

Reduce heat and boil slowly, uncovered, for at least 3 hours to thicken sauce


Keeps about 10 days in the refrigerator and freezes well