8 Plum Tomatoes, ripened
2 Medium Onions, diced
½ lb. Fresh Mushrooms, chopped or sliced
1 clove garlic, minced
3 Tbsp. Pure Extra Virgin Olive Oil
1-2 tbsp. Tomato Paste
1 Tbsp. Oregano
Few Sprigs Fresh Parsley, chopped
½ tsp. Thyme
1 Bay Leaf


Blanch the tomatoes.  (Drop tomatoes, a few at a time,
in boiling water for just 1 minute.  Remove tomatoes,
and immediately put them in a bowl of cold water).  
This will make it easier to remove the skin.  
After removing the skin from the tomatoes, place the
tomatoes in a food processor or blender, on “pulse”
until the tomatoes are a chopped consistency,
but not smooth.
In a large saucepan, sauté onions with garlic, in the oil,
until the onions are transparent.  
Add the mushrooms and simmer for 1 minute or so.
Add tomato paste and stir.  Add the rest of the herbs.
Simmer on low heat, covered, for about 20 minutes.  
Then uncovered for about 15 minutes.  Remove Bay
Leaf.  You may wish to add a little water
if sauce is too thick.  
Variation:  Add some chopped peppers for a sweeter,
thicker sauce.