Ingredients
4 cans (14.5 oz) whole peeled tomatoes
4 cups fresh sliced mushrooms
2 cans (15 oz) tomato sauce
4 cans (6 oz) tomato paste
3 cups water
2 onions, chopped
1/4 cup chopped fresh basil
4 cloves garlic, minced
4 tsp white sugar
2 pinches baking soda, divided
Salt and ground black pepper to taste
1/4 cup grated Parmesan cheese
Directions
Step 1
Prepare all the ingredients.
Step 2
In a large saucepan, combine whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper. Stir well and bring to a boil over high heat. Reduce the heat to a simmer and cook for at least 4 hours.
Step 3
Stir in the remaining pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Scrape the sides of the pan into the sauce.
Step 4
Add the Parmesan cheese and taste the sauce. If it's too tangy or acidic, add another pinch of baking soda and simmer for an additional 30 minutes.
Step 5
Allow the sauce to cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.