Provencale Sauce Recipe
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Course
Condiments
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Cuisine
French
Provencale Sauce Recipe
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A French Tomato Sauce With More
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- salt
- black pepper
- 2 pounds tomato or 1 - 35-ounce can plum tomatoes, drained, chopped, fresh
- 2 cups white wine
- ¼ cup olive oil
- 4 cloves garlic finely chopped
- 1 cup black olives pitted and coarsely chopped, cured
- 1 tablespoon capers drained
- ½ cup herbs parsley and thyme, roughly chopped, fresh, including basil
Instructions
- Heat a medium sized saucepan over medium heat.
- When hot, add 2 tablespoons olive oil, then the chopped onion. Season with a little salt and pepper.
- Cook the onions for about 6 minutes until they begin to soften but don't let them brown. Be sure to stir often so they don't burn.
- Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices. Again, don't forget to stir to help things along.
- Add the wine and simmer the tomatoes uncovered on medium-low to medium heat for about 50 minutes or until the sauce gets thick and there is very little liquid left.
- Using a blender, food processor or food mill, whatever you have available in your kitchen, carefully puree the sauce and reserve. Clean and dry the saucepan to cook the garlic, capers and olives.
- Heat the saucepan over medium-low heat and when hot, add the ¼ cup of olive oil.
- Add the chopped garlic and saute for about 5 minutes until golden but don't let the garlic burn.
- Add the capers and chopped olives and cook for 5 more minutes.
- Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.
- The sauce is ready to be served over chicken, fish, meat or pasta. If you don't use it all up, freeze some for a later meal. Great to have this sauce on-hand.
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