|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 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
In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes.
Add the tomatoes, garlic and Herbes de Provence. Continue to sauté until the tomatoes are soft, about 10 minutes.
Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 10 minutes.
Season with the salt and pepper and serve right away.
Makes about 1 quart of Provençale Sauce.