10 lbs. tomatoes (about 20 cups)
3 T olive oil
1 1/2 cup onions
1/2 cup green pepper
3 garlic cloves
4 cans 6 oz. tomato paste
1 lb. mushrooms
1/3 cup fresh parsley
1/4 cup sugar
2 Bay Leaves
1/2 cup grated parmesan cheese
1 T Italian seasoning
1 T salt
1 T oregano

Remove skin and core from tomatoes by submerging tomatoes in boiling water for 2 minutes. Remove tomatoes from boiling water and place in ice water, skin should slide off, a knife will be needed to remove the core.

Chop tomatoes, add to a large pot. Chop finely, onions, green pepper and garlic in a blender. Add to pot.
Add: tomato paste, minced mushrooms, chopped parsley, sugar, salt, oregano, bay leaves, parmesan cheese and Italian Seasoning. Stir well.

Simmer for 3-4 hours, stir often.

Variation: For a thicker, heavier, smoother sauce start by leaving the skins on the tomatoes, cut out the core and any bad spots, process through a blender or food processor in small batches, finish all other ingredients and the cooking as listed in the above recipe.