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Provencale Sauce Recipe

A French Tomato Sauce With More
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Sauces
Cuisine: French
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.