Sauté the mushrooms, onions and garlic, mostly you’re trying to cook the mushrooms but the onions don’t have to be browned. For more depth of flavor you can roast the garlic and squeeze into the sauce later or just add whole cloves- we’ll be blending it later. Chop as much peppers and sun dried tomatoes as you’d like and add to a pot (if you have a stick blender) or your food processor with the chopped tomatoes along with the mushrooms and onions. You can also add the garlic- however you chose to prepare it. Chop and add some kale, spinach or whatever greens you have or add a big handful of dried greens if you have them. This is truly a ‘to your taste’ kind of thing. Add however much you want. I also add lots of dried basil, oregano and pizza seasoning. I get organic pizza seasoning in the bulk section of my co-op from Frontier. If you like it a little spicy, add a pinch or two of chili flakes. Blend it smooth or chunky and bring to a simmer. Let the sauce cook down a bit so that it thickens.