This is an unusual spaghetti sauce.  It’s not as sweet as most commercially bought sauces.  This recipe makes a big batch that can be frozen until needed.

3 kg tomatoes sliced in large chunks

1 large spanish onion

1 cup white vinegar

3/4 cup sugar

2 diced garlic cloves

5 bay leaves

bunch of roughly chopped fresh basil (to taste)

thyme leaves (to taste)

1 roughly chopped chipotle pepper

2 tsp salt

1 tsp pepper

2 cups chopped mushrooms

1 tbsp butter

Saute mushrooms in butter until cooked.  Add to the rest of the ingredients in a large pot.  Bring to a boil on medium high and simmer until thickened to desired consistency.  Stir occasionally to prevent burning.

Note:  If you prefer a sweeter sauce the sugar can be increased to taste.