Sauce Provencal
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Lovely flavousome sauce, great with fish
There are lots of recipes for this but this recipe captures the essence of the sauce which needs to be quite chunky, certainly not smooth - so no blending required.
Ingredients Picture
- Peel and chop up the onion. Put into a saucepan with two tablespoonfuls of olive oil over a medium heat and soften but not brown. Peel the garlic cloves, chop finely and add to the onion. When the onions are soft, add the glass of white wine and reduce for a few minutes.
- Meanwhile drop the tomatoes into boiling water, take out and remove skins, cut into quarters and discard the pips. When the onions are soft, add the tomatoes to the saucepan and cook for a while using a wooden spoon to mash a bit from time to time. After five minutes or so or when the tomatoes are fairly soft take off the heat.
- Chop up the herbs to deliver a good tablespoonful of each and stir into the sauce. Season with salt and pepper.
Serve with: Hake and Clams Provencal Recipe
Categories: csauce ctomato cveg cvegetarian Recipe Id: r2885