slice portabella mushroom
cloves garlic, pressed
oregano, thyme and basil
1In a large soup pot, boil some water. Drop the tomatoes into the boiling water for a few minutes, then into cold water. Remove the skins from all the tomatoes. Discard the skins.
2Put the peeled tomatoes in a bowl and set aside.
3Clean out the pot and add some oil; saute on medium low.
4Saute the cut up onion. Soon as the onions are just transparent, add the chopped up Portabella mushrooms. Saute a few more minutes.
5Add the pressed garlic and stir, don't let the garlic burn.
Add salt and pepper to taste.
6Add the tomatoes and break them up into smaller pieces. Stir around and add some of the herbs. Simmer for approximately 35-40 minutes.
7Store in a large jar in a fridge. I got 2 gallons of sauce out of this recipe.