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In large stock pot, heat oil over medium/medium-low. Add onion and garlic and sauté until it starts to brown, stirring often. Approximately 2-3 minutes.
Add mushrooms to pot, stir, and cook until they have released most of their liquid. 5-7 minutes.
Add whole tomatoes (with fluid) and fresh diced tomatoes and bring heat up to medium. Stir well, break up whole tomatoes a bit with a wooden spoon as you stir.
Add oregano, rosemary, basil, salt, and pepper and mix well.
Turn heat down a little to medium-low, and let rapid simmer for at least 45 minutes, stirring often. Or low and let it gently simmer, although it will reduce more slowly at a lower temp.
Once it has thickened to your liking, serve over your favorite pasta or lasagna.