Best Quick Easy Provencal Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RECIPE: TOMATE PROVENçALE SAUCE



Recipe: Tomate Provençale Sauce image

An easy French espagnole sauce that you can indulge in.

Provided by Nassie

Categories     Side dishes

Time 30m

Number Of Ingredients 11

50g butter
1 large can of whole peeled tomatoes
1/2 cup of chicken stock (low sodium)
2 large garlic cloves
2 teaspoons of olive oil
variety of dried herbs of provence (eg. thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)
teaspoon of freshly grated pepper
pinch of salt
Pinch of espelette pepper or cayenne pepper
1/2 cup of finely chopped onions
3/4 cup of liquid crème fraiche (heavy cream)

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.

Nutrition Facts : Calories 223 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 786 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PROVENçALE SAUCE



Provençale Sauce image

Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and herbes de Provence.

Provided by Danilo Alfaro

Categories     Sauce

Time 30m

Number Of Ingredients 9

1 quart tomato sauce
3/4 cup finely chopped onions
2 cups tomato concassé
1 clove garlic, minced
2 teaspoons Herbes de Provence
2 tablespoons capers
2 tablespoons chopped black olives
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.​
  • Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.​
  • Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.​
  • Season with salt and pepper, and serve right away.

Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 378 mg, Sugar 3 g, Fat 0 g, ServingSize 16 servings (2 oz each; 1 quart), UnsaturatedFat 0 g

PROVENCALE SAUCE RECIPE



Provencale Sauce Recipe image

A French Tomato Sauce With More

Provided by G. Stephen Jones

Categories     Sauces

Time 1h30m

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion (finely chopped)
salt & pepper
2 pounds fresh tomatoes (or 1 - 35-ounce can plum tomatoes, drained, chopped)
2 cups white wine
¼ cup olive oil
4 cloves garlic (finely chopped)
1 cup cured black olives (pitted and coarsely chopped)
1 tablespoon capers (drained)
½ cup fresh herbs including basil (parsley and thyme, roughly chopped)

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.

SWORDFISH PROVENCAL



Swordfish Provencal image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

Steps:

  • For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
  • Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

CHICKEN PROVENCAL



Chicken Provencal image

The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon cooking oil
1 (3 pound) chicken, cut into 8 pieces
¾ teaspoon salt
½ teaspoon fresh-ground black pepper
1 small onion, chopped
4 cloves garlic, minced
½ cup red wine
1 ½ cups canned crushed tomatoes with their juice
½ teaspoon dried rosemary
½ teaspoon dried thyme
⅓ cup black olives, such as Nicoise or Kalamata, halved and pitted
1 teaspoon anchovy paste

Steps:

  • Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
  • Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
  • Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g

Related Topics