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Tomato Mushroom Sauce

28 ounces canned crushed tomatoes with puree
28 ounces canned diced peeled tomatoes
6 ounces canned tomato paste
1 medium onion -- chopped
2 garlic cloves crushed through a press
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1/2 pound fresh white mushrooms -- sliced
1/2 teaspoon sugar

In a 3 1/2-quart slow cooker, mix together the crushed tomatoes, diced tomatoes with their liquid, tomato paste, onion, garlic, basil, oregano, pepper, and mushrooms.

Cover and cook on the low heat setting 6 1/2 to 7 hours. Mix in the sugar and season with salt to taste.

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