Italian Spaghetti Sauce with Fresh Herbs
rec.food.recipes/Fred Towner/1998
Yield: Makes 5 cups

3 garlic cloves - finely chopped
1 medium onion - finely chopped
1/2 teaspoon olive oil
1/2 pound mushrooms - sliced
1 Tablespoon red wine - dry
2 3/4 pounds Italian plum tomatoes - fresh, cored and cut into eighths, or 1 30 oz. can crushed Italian plum tomatoes PLUS 1 8 oz. can tomato sauce
1 1/2 teaspoons red pepper - crushed
1/2 teaspoon oregano - fresh OR 1/4 teaspoon dried
2 Tablespoons basil - FRESH, lightly chopped
1 teaspoon marjoram - FRESH, chopped
1/2 teaspoon salt

In a heavy 2-quart saucepan saute the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat.

Meanwhile, in a blender or food processor puree the tomatoes with 1/4 cup of water until smooth. You should have about 3-1/2 cups of pureed tomatoes.

Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes.