1 1/2 tablespoons olive oil
8 cloves garlic, minced
3/4 cup chopped onion
2 teaspoons seasoned salt
1 teaspoon dried oregano
2 1/3 tablespoons balsamic vinegar
1 teaspoon minced fresh parsley
1 1/8 teaspoon thyme
1 (16 ounce) can sliced mushrooms, drained
1/2 cup chopped celery
1/4 teaspoon dried basil
1/2 teaspoon salt
3 (8 ounce) cans tomato paste
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
2 1/2 teaspoons minced fresh rosemary
1 dash chopped fresh thyme
Heat olive oil in a large skillet over medium heat. Saute garlic in olive oil until golden. Slowly pour in onion, salt and oregano. Cover and simmer until tender. Mix with vinegar, parsley, thyme and mushrooms. Stir together with olive oil and salt, then slowly whisk in tomato paste, sugar, Worcestershire sauce, olive oil, rosemary and thyme. Heat through.