The Royal Orleans Rib Room Creole Sauce - cooking recipe

Ingredients

4 medium onions, chopped
1/2 bunch celery, chopped
3 medium green peppers, chopped
3 cloves garlic, chopped fine
2 bay leaves
1/8 teaspoon rosemary
1 pinch oregano
1 (15 ounce) can whole tomatoes, chopped
1 (3 ounce) can tomato paste
1 (3 ounce) can tomato puree
salt and pepper
4 teaspoons sugar
1/4 cup oil

Preparation

Saute onion, celery and green pepper in a small amount of oil (about 2-3 Tbsp.) for 15 minutes.
Add other seasoniongs and cook slowly over low heat for another 45 minutes.
Use over beef or veal, pork or chicken.
Also great for omelets.