Bring a large pot of water to a boil. Place Tomatoes a few at a time in the water and remove after 10-15 seconds.
Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in food processor or blender.
Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process) Set aside.
Heat Oil in a large skillet. Add onions and saute until they become soft and translucent.
Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
Add tomatoes, basil, oregano, brown sugar, salt and pepper.
Bring to a simmer stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
Can according to canning directions.