Creole Sauce

This is called Red Gravy in Louisiana and is the base for many Creole dishes.
My recipe is fiery hot so be careful. Rule of thumb, taste as you go.You can put it in but can't take it out. I make it this way to serve over my jambalaya for those that like it really hot.

2 Tbsp olive oil
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup finely diced bell pepper
 3 garlic_cloves , minced fine
1 quart tomato sauce or purée
1 can (28 ounces) whole tomatoes with juice
1/2 tsp crushed thyme leaves
1/2 tsp Creole seasoning or to taste (Louisiane is my favorite)
1/8 tsp salt or to taste
 Pinch of granulated sugar
2 tsp spanish paprika
1 tsp freshly ground black pepper or to taste
1/2 tsp white pepper or to taste
2 tsp Cayenne pepper or to taste

Note: Creole seasoning contains salt so add it first and then test for additional salt if needed.