Cioppino

• 2 Cups chopped onions
• 6 Cloves chopped garlic
• 2 Bell peppers chopped
• 1 Cup parsley
• 1 Tsp. dry basil
• 1 Lb. Slice mushrooms
• 1 Tsp. Thyme
• 1 Tsp. Oregeno
• 1 Tsp. Salt
• 1 Tsp. Pepper
• 1 Tsp. Rosemary
• 1 Tsp. Red Pepper
• 2 Cups Red wine
• 1/2 Cup Olive Oil
• 2 17oz. Cans of stewed tomatoes
• 1 10oz. Can of tomato paste
• 2 24oz. Jars of San Francisco Style Cioppino Sauce
• 1 17 oz. Can tomato sauce
• 1 Cup chopped celery