2 TBS Verbena Basil Olive Oil, extra for drizzling
1 Tsp Basil 1 Medium Yellow Onion, chopped
1/2 Tsp Oregano 3 Garlic Cloves, minced
1/2 Tsp Salt 1 Cup Button or Cremini Mushrooms, chopped
1/4 Tsp Pepper 1 28oz Can Diced Tomatoes
Fresh chopped Basil, optional 1 6oz Can Tomato Paste 1 1/2 Cup Water
Heat olive oil in a large, heavy saucepan. Cook onion and garlic over medium heat until tender, 5 to 6 minutes. Add mushrooms, cook 4 to 5 minutes longer.
Add remaining ingredients to saucepan. Bring to a boil, then reduce heat to Low. Cover and simmer for 45 to 50 minutes, until sauce is Blended and slightly thickened.
Top with a drizzle of Verbena Basil olive oil and fresh chopped basil leaves.
Serve immediately or cover and refrigerate up to four days. Freeze for longer storage.