Vegetarian Poiverado Sauce

Prepare vegetables. Heat oil in 2 quart saucepan on medium heat. Add onions, carrots, mushrooms, celery, garlic, savory, thyme, and black pepper, then saute for 7 minutes. Add flour to cook as a roux for three minutes. add sugar and lightly caramelize in the mixture (until you can smell the caramelization), then gradually add water. Cook until thickened. Add wine, vinegar, and tamari and whip to infuse. Add tomato paste and paprika and mix into sauce. Simmer sauce for 10 minutes with pot covered. Remove from fire and let sit covered for 30 minutes. Strain (optional) and serve. If straining, add 1/4 cup water to strained pulp and restrain it. The two cup yield is a strained yield.