16 February, 2008

Creole Sauce

1 1/2 tbsp safflower oil
1 1/2 finely diced onions
1 finely diced green bell peppers
1 1/2 finely diced celery stalks
10 peeled, seeded, chopped tomatoes
1 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 tsp thyme leaves
3 diced green onions
1/2 bunch chopped parsley

Heat the oil in a large sauce pan. Saute the onion, celery and green pepper until tender. Add the tomatoes and seasoning, simmer until the desired thickness has been achieved (about 4 hours.)

Add the green onion and parsley. Simmer 15 minutes longer. Sauce is ready for use.