Provençale Sauce

Written by
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Danilo Alfaro
Updated 07/22/19
Provençale sauce
Bernd Geh/Photographer's Choice/Getty Images
  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 16 servings (2 oz each; 1 quart)
Nutritional Guidelines (per serving)
25 Calories
0g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16 servings (2 oz each; 1 quart)
Amount per serving
Calories 25
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and Herbes de Provence. It's delicious served with meat, poultry, and fish.

This recipe also features tomato concassé, which is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped.

Note: This recipe calls for 1 quart of the classic tomato sauce, which is one of the five so-called mother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make.

Ingredients

  • 1 quart tomato sauce
  • 3/4 cup finely chopped onions
  • 2 cups tomato concassé
  • 1 clove garlic (minced)
  • 2 teaspoons Herbes de Provence
  • 2 tablespoons capers
  • 2 tablespoons chopped black olives
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes.​

  2. Add the tomatoes, garlic and Herbes de Provence. Continue to sauté until the tomatoes are soft, about 10 minutes.​

  3. Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 10 minutes.​

  4. Season with the salt and pepper and serve right away.

Makes about 1 quart of Provençale Sauce.