Heat the oil in a saucepan over high heat. Add the onions, celery, bell peppers, and garlic and sautÈ for 1 minute. Stir in the tomatoes, basil, oregano, thyme, Creole Seasoning, salt, cayenne, and black pepper and sautÈ for 1 minute.
Add the Worcestershire and the stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Turn off the heat and swirl in the butter until thoroughly incorporated.
Yield: 2 1/2 cups