I just had the best experience with this sauce. I read a couple of recipes, combined them, added a few of my own ideas and came up with this marvelous dish.  It had to be the best dinner I’ve had in a long while.  First I will list the ingredients (trying to remember the proper proportions).

• 4 garlic cloves, thinly sliced
• 1/2 onion, chopped
• 1/4 – 1/2 cup vegetable broth
• 6 mushrooms, sliced
• 1/4 cup red cooking wine
• 1/8 tsp. crushed red peppers
• 1/4 tsp. oregano
• 1/4 tsp. crushed rosemary
• 1/4 tsp. crushed thyme
• 1/2 tsp. crushed basil
• 1 quart (or 28 oz. can) tomatoes

First, thinly slice the garlic and place in a skillet with 2 Tlbs. vegetable broth.  Cook over medium heat.  Stir, adding more broth as it dries up.  Once the garlic cooks, add the onions and the remaining 2 Tlbs. vegetable broth.  Stir and cook over medium heat until the onions are soft.

Add the mushrooms.  Cook a little longer to soften the mushrooms.  Add the cooking wine.  Cook until the wine condenses down.  Add the spices and the tomatoes.  Crush the tomatoes with a potato masher.  Cook over medium high heat, stirring occasionally until the sauce thickens up.

Serve over whole wheat pasta and zucchini.  Mmmmmmm sooo good!