Provencal Tomato Salsa Recipes

RECIPE: TOMATE PROVENçALE SAUCE

Steps:

• Peel the garlic and crush in a mortar and pestle.
• Chop the tomatoes into small pieces.
• Melt the butter in a saucepan at low heat.
• Sauté the garlic (and onions) in the saucepan until they turn lightly translucent.
• Add the tomatoes, herbs, and olive oil into the saucepan and cook for around 10 minutes at medium temperature.
• Add the optional heavy cream and stir in. Let cook for another 10 minutes.
• Season to your liking with salt and pepper and whisk until it is well blended.
• Serve while warm.

CLASSIC FRENCH TOMATOES PROVENCAL

Steps:

• Preheat the oven to 400 degrees.
• Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
• In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
• Divide the breadcrumb mixture evenly over the tomatoes.
• Drizzle the top of each tomato with olive oil.
• Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

TOMATES à LA PROVENçALE

Steps:

• Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it. Discard the seeds. Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.
• Heat the oil in a large nonstick skillet. When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil. You may have to do this in batches so as not to crowd the pan. The tomatoes should not be touching. Sear until the skin starts to brown, about 10 minutes.
• Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat. When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.
• Pour the reserved tomato juice into the pan, and reduce by half. Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

Steps:

• Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
• Add in the garlic and bay leaves, let that saute about 5 minutes more.
• Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
• When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
• Remove the bay leaves and your sauce is ready!

PROVENCAL TOMATO SALSA

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)