1 (16 ounce) can whole, peeled tomatoes
3 cloves garlic, pressed
1 tablespoon minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
3 teaspoons Kosher salt
2 tablespoons olive oil
1/2 tablespoon mustard powder
1/2 teaspoon crushed red pepper
1 pinch crushed red pepper flakes
1 teaspoon dry mustard
1/2 teaspoon mace
1/2 teaspoon dried sage
2 teaspoons lemon zest
2 tablespoons white wine
In a large, nonporous bowl, whisk together tomatoes, garlic, shallots, parsley and rosemary. Continue to whisk until well blended. Mash with sugar, seasoning salt, olive oil and mustard powder. Stir into tomato mixture.
Place roux in a saucepan and cover with a towel so the roux does not stick to the towel. Bring to a boil over medium-high heat. Boil for 12 minutes, stirring constantly. Reduce heat to low and simmer for 10 minutes. Pour the tomato roux mixture over the saucepan, stirring constantly. Heat through. Serve hot.