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.
Learn about our editorial process
Danilo Alfaro
Photo of Danilo Alfaro
Published on 07/22/19 by Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats's Editorial Process

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.