Tomato Sauce - Susan Flippin

Sauce:
3-4 cloves of sliced garlic
4-5 mushrooms (sliced)
1/2 cup of olive oil
2 cans of Del Monte Stewed tomatoes- original recipe
(it won't taste as good if you don't use Del Monte)
1/2 stick of butter8 leaves of basil
1 T of McCormicks salt-free all seasoning

Saute garlic and mushroom in olive oil until garlic is golden brown. Add rest of ingredients, reducing to low heat and cook for 20-30 minutes or until sauce breaks up and becomes golden brown.The recipe calls for serving this over linguine but I like the extra wide noodles... The extra-wide noodles are delicious in chicken noodle soup and with a bologense (sp) sauce.