8 vine tomatoes
1 Bunch of fresh basil
1/2 cup of water
2 small onions
1 cup mushrooms
1 tb dried oregano
A good sprinkle of black pepper
Roast the tomatoes (cut into eighths) with half the basil, oregano and pepper for 2 hours at 150 degrees. When the tomatoes are done brown the onion in a pot and add the mushrooms. Blend the tomatoes in a blender and add to the pot with the water and the remaining basil. Cook for a further 1 hour, stirring frequently.
I put the sauce into an ice cube container and put it into the freezer so when I need sauce I simply pop one out and melt it in the microwave.
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