2 cloves garlic
1 lg. onion, chopped
2 tbsp. oil
2 lb. tomatoes (6 med.)
1 1/2 c. water
1 (6 oz.) paste
1 tbsp. sugar
2 tsp. instant beef bouillon granules
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. crushed basil
1/8 tsp. pepper
1 bay leaf
1 (4 oz.) mushrooms
Spaghetti

Peel and mince garlic. In 3-quart saucepan cook garlic and onion in hot oil until tender. Peel fresh tomatoes (dunk speared tomatoes in boiling water 30 seconds. Immediately dip in cold water, pull off skin.) Core tomatoes, cut in quarters, save juice and put into pot. Add water, paste, sugar, bouillon, oregano, salt, basil, pepper and bay leaf, stir. Bring to a boil. Reduce heat, simmer on low for 1 1/4 to 1 1/2 hours. Remove bay leaf. Stir in undrained mushrooms. Spoon over spaghetti.