Ingredients
1-3/4 cups sliced fresh mushrooms1 medium onion, chopped1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1 teaspoon olive oil1 can (28 ounces) crushed tomatoes2 cans (6 ounces each) tomato paste1 cup water2 tablespoons sugar1-1/2 teaspoons dried basil1-1/2 teaspoons dried oregano1 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon coarsely ground pepper
Preparation
In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally.
Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.
