1 cup chopped onion
2 cups chopped celery
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried thyme and rosemary
1/2 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried sage
1/8 teaspoon garlic powder
1 tablespoon crushed red pepper flakes
1/4 teaspoon dried rosemary
1/8 teaspoon dried sage
1 tablespoon dried parsley
In a medium bowl, mix together onion, celery, butter, salt, thyme, rosemary, thyme and rosemary. Mix thoroughly. Pour into a medium baking dish. Sprinkle with basil and oregano. Sprinkle with garlic powder. Sprinkle with crushed red pepper flakes.
Pour half of the tomato paste mixture over the onion mixture. Sprinkle with half of the half of the rosemary mixture. Spoon half of the bread crumbs over the tomato mixture. Sprinkle with half of the bread crumbs. Repeat with remaining tomato sauce, tomato sauce and bread crumbs.
Bake in preheated oven for 1/4 hour, or until toothpick inserted into center of the pie comes out clean. Serve warm.
⭐ ⭐