Provençale Sauce Recipe

Spaghetti Sauce
Bernd Geh/Photographer's Choice/Getty Images
  • 30 mins
  • Prep: 5 mins,
  • Cook: 25 mins
  • Yield: 16 servings (2 oz each; 1 quart)
Ratings (20)

Provençale Sauce Recipe

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. Here's a demo on how to make tomato concassé.

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.

What You'll Need

  • 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

How 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.

Nutritional Guidelines (per serving)
Calories 25
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 56 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)