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Nutritional Guidelines (per serving) | |
---|---|
25 | Calories |
0g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 16 | |
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. |
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
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In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes.
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Add the tomatoes, garlic and Herbes de Provence. Continue to sauté until the tomatoes are soft, about 10 minutes.
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Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 10 minutes.
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Season with the salt and pepper and serve right away.
Makes about 1 quart of Provençale Sauce.
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