Family Tested & Approved
slice portabella mushroom
cloves garlic, pressed
oregano, thyme and basil
In 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.
Put the peeled tomatoes in a bowl and set aside.
Clean out the pot and add some oil; saute on medium low.
Saute the cut up onion. Soon as the onions are just transparent, add the chopped up Portabella mushrooms. Saute a few more minutes.
Add the pressed garlic and stir, don't let the garlic burn.
Add salt and pepper to taste.
Add the tomatoes and break them up into smaller pieces. Stir around and add some of the herbs. Simmer for approximately 35-40 minutes.
Store in a large jar in a fridge. I got 2 gallons of sauce out of this recipe.