Tomato-Mushroom Gravy

Tomato-Mushroom Gravy
1 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
3 tablespoons matzo meal
2 cans (16 ounces each) peeled tomatoes
1 tablespoon mushroom powder
1 teaspoon hot or sweet paprika
1 cup water
Salt and freshly ground black pepper, to taste
Heat the oil in a large skillet. Cook the onion, carrot, celery, bell pepper, garlic and parsley over a medium flame until soft, but not brown, about 4 minutes. Stir in the matzo meal and cook for 1 minute.
Drain the tomatoes, reserving the liquid. By hand or in a food processor, coarsely chop the tomatoes. Stir the tomatoes and their liquid, the mushroom powder, paprika and water into the vegetable mixture and bring to a boil.
Reduce the heat and simmer the sauce until thick and richly flavored, about 10 minutes. Add salt and pepper to taste.
Serves eight.
"Healthy Jewish Cooking," Steven Raichlen (2000 Viking, $29.95)