Provencale Sauce Recipe
A French Tomato Sauce With More
Servings: 4 servings
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- salt & pepper
- 2 pounds fresh tomatoes or 1 - 35-ounce can plum tomatoes, drained, chopped
- 2 cups white wine
- ¼ cup olive oil
- 4 cloves garlic finely chopped
- 1 cup cured black olives pitted and coarsely chopped
- 1 tablespoon capers drained
- ½ cup fresh herbs including basil parsley and thyme, roughly chopped
Heat a medium sized saucepan over medium heat.
When hot, add 2 tablespoons olive oil, then the chopped onion. Season with a little salt and pepper.
Cook the onions for about 6 minutes until they begin to soften but don't let them brown. Be sure to stir often so they don't burn.
Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices. Again, don't forget to stir to help things along.
Add the wine and simmer the tomatoes uncovered on medium-low to medium heat for about 50 minutes or until the sauce gets thick and there is very little liquid left.
Using a blender, food processor or food mill, whatever you have available in your kitchen, carefully puree the sauce and reserve. Clean and dry the saucepan to cook the garlic, capers and olives.
Heat the saucepan over medium-low heat and when hot, add the ¼ cup of olive oil.
Add the chopped garlic and saute for about 5 minutes until golden but don't let the garlic burn.
Add the capers and chopped olives and cook for 5 more minutes.
Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.
The sauce is ready to be served over chicken, fish, meat or pasta. If you don't use it all up, freeze some for a later meal. Great to have this sauce on-hand.