1/2 pound spaghetti sauce
1 tablespoon minced onion
1 cup chopped celery
6 tablespoons minced garlic
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh parsley or to taste
1 teaspoon dried basil
1/2 teaspoon freshly diced onion - drained
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons tomato paste
3 cloves garlic, finely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon dried mirage wine
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons tomato paste
2 teaspoons garlic powder
salt and pepper to taste
Combine spaghetti sauce with celery and garlic, and set aside. Mix tomato paste, vinegar, olive oil, red wine vinegar, olive oil, tomato paste, garlic powder, salt and pepper in small bowl. Cover and refrigerate 6 hours or overnight, stirring occasionally, until thickened.