In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes.
Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.
Season with rosemary, salt and pepper. Simmer for an additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use.
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