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 written and produced for entertainment purposes only.