1/4 cup olive oil
1 medium onion, chopped
1 medium carrots, chopped
1 medium stalk celery, chopped
1 medium onion, finely chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1/4 cup chopped green bell pepper
1 pound fresh tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried cumin
1/2 teaspoon dried sage
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary
In a large bowl, mix olive oil, onion, carrots, celery, onion, green bell pepper, yellow bell pepper, bell pepper, tomato paste, basil, oregano, basil, oregano, cumin, sage, salt, pepper, rosemary and pepper. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease roasting pan or Dutch oven.
In a separate medium bowl, mix tomato paste, basil, oregano, cumin, sage, salt, pepper and rosemary. Mix all together with enough olive oil, onion, carrot, celery, onion, bell pepper and tomato paste to just cover the entire surface of the roasting pan.
Bake roasting pan in preheated oven for 45 minutes, allowing to brown. Remove pan from oven and allow to cool completely.