2 tablespoons olive oil
1 onion, chopped
1 medium head iceberg lettuce, chopped
1 small tomato, chopped
1 cup diced celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon dried oregano pepper
1 teaspoon dried tarragon
1 teaspoon dried marjoram
1 teaspoon dried basil leaves
2 teaspoons dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried tarragon
1 teaspoon dried marjoram
2 teaspoons dried marjoram
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried basil
Heat olive oil in a large skillet over medium heat. Add onion and saute until onion is tender and translucent; add celery and tomato. Sprinkle with garlic, oregano, basil, basil, oregano pepper, tarragon, oregano pepper, basil and salt. Cook until vegetables are tender and tomato is heated through. Stir in the marjoram, basil, oregano and basil leaves.
Pour mixture into a large pot and toss to coat. Add vegetables, corn syrup, thyme and marjoram. Bring to a boil over high heat. Reduce heat to medium-low and cook for 20 minutes, stirring occasionally.
Dredge the onion mixture in the flour to cover. Cover and cook for 2 minutes. Stir in the oregano and basil. Bring to a boil, stirring frequently. Reduce heat to low and simmer for 15 to 20 minutes.
Uncover the pans and add water to this by hand. Cover and allow to simmer for 3 to 4 minutes. Place the celery mixture into a medium bowl. Stir in the tomato mixture and toss to coat.
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