1 ounce dried minced onion
1/3 cup dried minced garlic
1/2 cup dried oregano
1/2 cup dried basil
1 teaspoon dried thyme
2 tablespoons dried thyme, pressed
1 (15 ounce) can tomato puree
4 tablespoons Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Melt the dried onion, garlic and oregano in a medium saucepan over medium heat. Heat to boiling. Reduce heat to low, cover and simmer until lightly browned, about 5 minutes. Remove from heat and stir in basil, thyme, oregano, lemon juice, tomato puree, Worcestershire sauce and white wine. Mix together, bring to a boil and remove from heat. Let cool until ready to use.
Line a 9x13 inch baking dish with aluminum foil or aluminum foil from the freezer, leaving a 1/2 inch headroom in the bottom of the foil. Mix together the tomato puree, Worcestershire sauce, soy sauce and Worcestershire sauce. Pour prepared creole over the foil.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove foil while still warm. Brush with egg whites and sprinkle with 2 tablespoons milk per creole.