In a Dutch oven or large spaghetti pot, add tomatoes, tomato paste, tomato sauce, herbs, mushrooms and sugar. Set aside. Dice garlic, onion, and pepper. In small skillet, stir-fry until softened. (Add garlic last, cook least amount of time so as not to burn). Chop zucchini and squash coarsely. Add vegetables to pot and bring to boil, then simmer for 2- 2-½ hours stirring frequently. Vegetables should not be mushy. Salt and pepper to taste and serve with choice of pasta.