Note: all amounts above should be adjusted depending how much puree you ended up with.

Cut up and mill tomatoes. Put puree in large soup pot. Bring to boil, reduce to simmer. Add rosemary tied in cheesecloth.

Meanwhile heat oil in large skillet over medium-high heat. Add chopped onions and sautee until some dark brown spots and onions are softened. Set aside.

Continue simmering tomatoes until reduced about 1/3. Add onions. Add mushroom power and whisk in. Add garlic, pepper flakes, fresh oregano tied in cheesecloth. (Or skip cheesecloth, add sprigs and fish out stems after organo leaves fall off.) Simmer 20 minutes or until desired thickness.

Add basil after sauce is removed from heat.

To can it: Process the filled jars in a pressure canner at 15 pounds pressure, for 25 minutes (quarts) or 20 minutes (pints). When the processing time is done, allow the pressure to return to 0. Wait 10 minutes and then carefully open the canner lid.

Remove jars with jar lifting tongs and set on a towel. Cross your fingers that all jars will ping when the center of the lids are sucked down. Those jars that didnt seal can be refrigerated and used within 3 days. Or...reprocess with new lids