2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
2/3 cup vegetable broth
1 cup chopped onion
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) can tomato paste
1/4 cup vegetable oil
1 teaspoon chili powder
1 teaspoon dried oregano
In a large skillet place oil and saute onion and celery over medium heat for about 20 minutes. Remove skillet and set aside.
In a large skillet, combine onion, bell pepper, vegetable broth, onions, garlic powder, oregano and basil. Stir together and cook for about 10 minutes, stirring occasionally. Reduce heat to low and simmer for about 5 more minutes, stirring occasionally.
Return skillet to low heat and add tomato paste and oil. Stir constantly until tomato paste reaches desired thickness. Gradually pour in vegetable oil, stirring constantly. Gradually add chili powder and oregano to tomato paste.
Bring to a boil and reduce heat to medium-low. Continue stirring over low heat, adding just enough to bring the mixture to a boil.