1 tablespoon olive oil
1 pound fresh mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons dried sage
3 tablespoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons dried thyme
1 teaspoon dried marjoram
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons dried tarragon
1 teaspoon dried thyme
1 pinch dried marjoram
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (14.5 ounce) can diced, canned tomatoes with green chile peppers
2 (6 ounce) cans tomato paste
1 (15 ounce) can sliced mushrooms
1 (2.5 ounce) can tomato juice concentrate
1 can sliced mushrooms, drained
1 tablespoon brown sugar
2 tablespoons white sugar
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Mix olive oil, mushrooms, garlic, sage, basil, oregano, basil, oregano, marjoram, thyme, marjoram, rosemary, tarragon and sage. Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry mushrooms for 5 minutes. Remove mushrooms from skillet and place in saucepan with water to cover. Bring to a boil. Reduce heat to medium and microwave for 30 minutes.
Stir tomatoes with brown sugar, white sugar, rosemary, salt, pepper, mushrooms, tomato paste, tomatoes with green chiles, tomato juice concentrate, mushrooms and tomato juice concentrate into saucepan. Reduce heat to low and stir in tomatoes with rosemary, salt and pepper. Bring to a boil. Reduce heat and stir in tomatoes with marjoram, basil, oregano, basil, rosemary, thyme, marjoram, thyme, marjoram, rosemary, salt and pepper. Cover and simmer for 1 hour.
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