1 cup boiling water
4 (11 ounce) cans tomato puree
2 large onions, diced
1/2 cup chopped celery
4 tablespoons olive oil
2 tablespoons chopped fresh rosemary
3 tablespoons minced fresh bay leaves
2 cloves crushed red pepper
2 tablespoons salt
1/2 teaspoon paprika
1/2 teaspoon dried rosemary (optional)
1/2 teaspoon dried sage
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme (optional)
In a large saucepan over medium heat, combine boiling water, tomato puree, onion, celery, olive oil, rosemary, bay leaves, garlic, basil, pepper, salt, paprika and rosemary. Stir until the tomato mixture is heated down and smooth.
Add the basil and rosemary and stir gently. Continue stirring and add the bay leaves, garlic, basil, pepper, salt, paprika and rosemary. Mix until the seasoning is thickened.
Chop the onion and celery slices, and place them in the tomato mixture. Cover, reduce heat to low, cover and simmer over medium heat for 15 minutes.
Stir in the remaining soup, broth, taco sauce, taco sauce if desired and any taco flour. Cover, reduce heat to low, stir and simmer for another 20 minutes.
Stir the wine mixture into the tomato mixture, and allow to simmer for an additional 30 minutes.
Return the onions, celery slices, tomatoes, tomato puree, onion mixture, bell pepper, bell pepper slices, tomatoes, tomato puree, onion mixture, and taco flour. Taste and adjust seasonings to your taste.