8 oz. of sliced mushrooms
1 sliced green or red pepper
3 (28 oz.) crushed tomatoes
2 (6 oz.) cans of tomato paste
3 tsp. onion powder
2 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. Italian seasoning
dash of pepper
1/2 tsp. salt
1/2 tsp. basil, crushed

In a crock or chefs pot, sauté mushrooms and pepper slices in olive oil until tender. Then add other ingredients and cook at 225-250°F, stirring occasionally, for 3 hours.