Sauce Provençal Recipes

PROVENCALE SAUCE RECIPE

Steps:

• 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.

PASTA WITH TOMATO SAUCE PROVENCAL

Steps:

• Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
• Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
• Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.

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.