Mushroom Sauce

Equipment:
Garlic press
10 to 12 inch skillet

Ingredients:
3 tablespoons oil
1 pound mushrooms, sliced
2 medium onions, finely chopped
3 cloves garlic, minced
½ poblano pepper
1 can (28 ounces) plum tomatoes
1 teaspoon sea salt
¼ teaspoon pepper
¼ fresh oregano leaves, finely chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon basil
1 can (6 ounces) tomato paste
1 can (6 ounces) water

Directions:
Heat the oil in a 10 to 12 inch skillet over medium heat.
Add the mushrooms, onions, poblano pepper and Garlic. Cook, stirring occasionally until the onions are transparent. Add the tomatoes, crushing them in your hand as you add them, and the liquid from the can. Raise heat and add remaining ingredients. Stir to blend and bring to a boil.

Lower heat and simmer, uncovered, for 1 ½ to 2 hours. Stirring occasionally to avoid burning.

Serve over a thin spaghetti.