Tomate Provençale Sauce
An easy French espagnole sauce that you can indulge in.
Equipment
Ingredients
- 50 g butter
- 1 large can of whole peeled tomatoes
- 1/2 cup of chicken stock low sodium if possible
- 2 large garlic cloves
- 2 teaspoons of olive oil
- 1/2 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- 1 bay leaf
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- teaspoon of freshly grated pepper
- pinch of salt
Optional
- Pinch of espelette pepper or cayenne pepper
- 1/2 cup of finely chopped onions
- 3/4 cup of liquid crème fraiche or heavy cream
Instructions
- 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.
Notes
Adjust the espelette pepper for spiciness, depending on personal preference.
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 37mgSodium: 786mgFiber: 1gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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