1-First, in a Dutch oven or heavy-bottomed soup pot, heat 1/3 cup extra virgin olive oil and sauté the onions and garlic together over medium heat until softened, about 7 minutes.

2-Then, add the 6 diced medium tomatoes and the 2 cans of diced tomatoes (with their juice) to the pot and boil uncovered over medium-high heat for 15 minutes, stirring occasionally.

3-Next, stir in 1 cup red wine, 1/2 teaspoon Italian seasoning, 1 tablespoon kosher salt (or to taste), 1/8 teaspoon red pepper flakes, and 1/8 teaspoon black pepper; mix well to combine.

4-After that, use a hand immersion blender, food processor, or blender to pulse a few times, leaving some tomato chunks for texture.

5-Add the 1 pound sliced fresh mushrooms and 1 cup chopped fresh basil, then simmer uncovered for another 20-25 minutes, or until the mushrooms are fully cooked and the sauce has thickened.

6-The total cooking time is about 45 minutes to 1 hour, depending on your desired consistency.

7-For dietary adjustments, you can use vegetable broth instead of some olive oil for low-calorie needs, or ensure all canned ingredients are gluten-free.