You are here: Home » Recipes » Portobello Mushroom Marinara Sauce Portobello Mushroom Marinara Sauce Yield servings Prep 10 mins Cook 60 mins Too many tomatoes is just the right amount for a big batch of mushroom and tomato pasta sauce. PrintEmail To save time, you can process the tomatoes in a food processor. Ingredients 22 cups roughly chopped, peeled, cored and seeded tomatoes4 cups chopped portobello mushrooms3 cups diced onion2 cups chopped basil12 cloves garlic, minced36 ounces tomato paste2 1/2 cups red wine3 tablespoons sugar2 tablespoons dried Italian seasoning or oregano5 bay leaves2 1/2 teaspoons salt pepper Instructions Combine all ingredients in large pot over high heat and bring to a boil. Boil 15 minutes; reduce heat and simmer 15 minutes. Bring back to a boil, and begin ladling into sterilized jars. Place sealed jars into boiling water for 30 minutes. Let cool 24 hours. Makes 10 quarts. Recipe by Jeanette Hurt.