Mel’s Brown Pizza Sauce

Ingredients

• 4 onions, roughly chopped, or more to taste
• 3 stalks celery, roughly chopped
• 1 cup sliced fresh mushrooms
• 5 tablespoons minced garlic
• 3 (900 ml) cartons chicken broth, divided
• 3 (12 ounce) cans tomato paste
• 0.5 cup dried oregano
• 0.25 cup ground black pepper, or more to taste
• 0.25 cup white sugar
• 3 tablespoons celery salt
• 2 teaspoons basil
• 2 teaspoons onion powder
• 2 teaspoons seasoned salt
• 1.5 cups vegetable oil
• 0.5 cup all-purpose flour

Steps

1. Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. Whisk oil and flour into sauce until smooth.