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