Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.

Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.

Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don’t over process). Set aside.

Heat oil in a large skillet. Add onions and sauté until they become soft and transparent.

Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.

Add tomatoes, basil, oregano, brown sugar, salt and pepper.

Bring to a simmer, stirring occasionally for at least one hour with the lid off. The longer the better. Be sure to keep an eye on it and check often, tomatoes can burn quickly!

If you want to simmer 2+ hours, simmer with the lid on for the first hour, then remove the lid and continue simmering until thickened.

Serve over cooked pasta.