1 large onion, diced
3 large tomatoes, diced
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
1 tablespoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried basil
1 teaspoon dried thyme
1 cup white sugar
1/2 cup vegetable oil
In a medium saucepan, warm onion and tomato mixture over low heat over medium heat. Stir in garlic powder, black pepper, oregano, basil, sage, rosemary, sage, rosemary, thyme and thyme. Bring to a boil, then reduce heat to medium low and cook 5 minutes. Remove from heat.
Pour oil into a small, heavy skillet over medium heat. Remove from skillet and pour over rice mixture; heat through.