Tomato Pasta/Pizza Sauce (from fresh home-canned tomatoes)

1 tablespoon olive oil
1 small onion, chopped fine
3 cloves garlic, minced
3 cups (24 ounces) diced home-canned no salt tomatoes or store bought no salt tomatoes
1 can (1/2 cup) tomato paste

1 teaspooon sugar
2 tablespoons fresh oregano, chopped fine
2 teapoons fresh basil, chopped fine
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic powder

1 cup canned sliced no-salt mushrooms

1. IN a tall pot heat the oil over medium high heat. Reduce the heat to medium and add the onion. After a couple of minutes add the garlic and then after a minute or so add the tomatoes and tomato paste. Stir occasionally while cooking all the vegetables.

2. ADD the spices and sugar. Stir to combine. Using a stick blender, puree the pepper mixture. If you don't have a stick blender you may use a food processor or regular blender.

3. BRING the sauce to a boil over medium heat. Add the mushrooms and reduce the heat to low. Continue simmering for 30 minutes.

Use immediately or the sauce can be refirgerated for up to 2 days and re-heated over low heat when ready to use. Thin sauce with a little broth or water if it has gotten too thick.



Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.