Just as some people in your life seem to be a Jack of all trades, this tomato recipe earns the same title in the culinary world. Provencal Tomato Sauce, with its rich and aromatic flavors, is amazingly versatile.
Its true essence lies in the use of fresh tomatoes, letting their natural flavor shine through. Even a simple tomato sauce feels special when made from scratch. I love it more because I know all the ingredients, we can eat it with any and everything without having a feeling of eating packaged food.
Every Sunday, I make a big batch of this recipe for the week, and it is almost always finished by Tuesday. And it takes so little time to cook, I happily make it again and again for refills.
The colour of fresh tomatoes, simmering garlic, and the herbs work in great harmony. The result turns out delicious, bright, fragrant, and a true celebration of simple ingredients working perfectly together. Making it is simple and easy; just follow the steps.
Equipment Required
- A Large Heavy Saucepan: For sautèing onions or garlic and simmering the sauce.
- Sharp Knife and Chopping Board: Used for chopping onions, shallots, and garlic.
- Wooden Spoon or Spatula: To stir the sauce gently.
- Blender or Food Processor, if you prefer a smoother consistency.
- A bowl or container: To transfer the egg sauce once ready.
Provencal Sauce Ingredients & Substitutions
Note: The ingredients needed to make the recipe are listed above, and please note that they make six servings. You can alter the quantity to meet your personal requirements.
- 100 g Fresh Ripe Tomatoes
- 1 Tablespoon Olive oil
- ½ Cup Onion
- 2 Teaspoons Garlic, chopped
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Dried Marjoram
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 50 Minutes | 1 Hour |
How To Make Provencal Tomato Sauce At Home
Step 1
Take a pan, heat some oil, and add onions.
Step 2
Then, add bay leaf and chopped garlic.
Step 3
Further, mix the tomatoes well.
Step 4
Now season it with salt, pepper, dried thyme, and marjoram. Let it cook for some time.
Step 4
Now season it with salt, pepper, dried thyme, and marjoram. Let it cook for some time.
Step 5
Now add tomato paste and let it cook for 7 minutes.
Step 5
Once the sauce is ready, pour it into the jar, and serve to enjoy!
Expert Tips That I Recommend
- Use very ripe tomatoes. They give the best flavor and natural sweeteners.
- Cool gently on low to medium heat. This allows for the flavors of onion, garlic, and herbs to infuse without burning.
- Simmer on the gas stove, keep the pot uncovered, and let excess moisture evaporate so the sauce thickens naturally.
- Remove the herb bouquet if tied before serving. It keeps the texture clean.
- Taste at the end. Fresh tomatoes vary in sweetness or acidity. So, adjust the salt, pepper, or a pinch of sugar to balance.
- Suppose you like a smoother sauce, blend or process briefly. If you prefer more texture, leave it chunkier.
- Store any leftovers, refrigerate in a sealed container, and use within a few days or freeze for later.
FAQs About The Recipe
Nutritional Information Per Serving
The Provencal Tomato Sauce is built on fresh tomatoes, olive oil, onion, garlic, and herbs. It is relatively light, rich in flavor, and contains beneficial vitamins from tomatoes and various other herbs used.
Here are the nutritional numbers Per Serving converted to this unique yet brilliant recipe.
| Calories | 174 kcal |
| Carbohydrates | 11 g |
| Protein | 0.2 g |
| Fat | 14.8 g |
| Saturated Fat | 0.3 g |
| Polyunsaturated Fat | 0.3 g |
| Monounsaturated Fat | 2 g |
| Sodium | 389 mg |
| Potassium | 27 mg |
| Fiber | 0.6 g |
| Sugar | 1 g |
| Vitamin A | 16 IU |
| Vitamin C | 1 mg |
| Calcium | 12 mg |
| Iron | 1 mg |
The recipe is simple and an excellent base for other great recipes as well. It can be altered to accommodate different dietary preferences with some straightforward swaps.
Recipe Variations For Dietary Preferences
- Vegetarian/Vegan Version: The recipe is plant-based, including tomatoes, herbs, and olive oil. Just ensure no animal-derived additives.
- Keto Version: Use a bit less oil or saute onions or garlic with a splash of vegetable broth.
Storing Or Reheating
Storing
- Let the sauce cool to room temperature.
- Transfer into an airtight container. Refrigerate for up to 3-4 days.
- For more extended storage, freeze in portions, such as in ice cube trays or small containers. They can be used for up to 2- 3 months.
Reheating
- Reheat gently in a saucepan over low heat, adding a little water or broth if it has thickened too much.
- Taste again after reheating and adjust seasoning if needed.
What To Serve With This Recipe
The sauce is a beautiful base and also works as a star on its own. You can toss with a freshly cooked pasta and finish with a drizzle of olive oil and fresh basil. Spoon over grilled chicken or fish for a fresh Mediterranean feel.
Use as a base for baked vegetables or ratatouille-style dishes. Serve with a crusty bread or garlic bread to soak up a sauce. And for a more decadent dish, finish with a sprinkle of freshly grated Parmesan or Pecorino.
Printable Version
Provencal Sauce Recipe
Ingredients
- 100 g Fresh Ripe Tomatoes
- 1 Tablespoon Olive oil
- ½ Cup Onion
- 2 Teaspoons Garlic
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Dried Marjoram
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
Equipment
- Saucepan
- Blender
- Spatula
Instructions
- Take a pan, heat some oil, and add onions.
- Then, add bay leaf and chopped garlic.
- Further, mix the tomatoes well.
- Now season it with salt, pepper, dried thyme, and marjoram. Let it cook for some time.
- Now add tomato paste and let it cook for 7 minutes.
- Once the sauce is ready, pour it into the jar, and serve to enjoy!
Video
Notes
- Use very ripe tomatoes. They give the best flavor and natural sweeteners.
- Cool gently on low to medium heat. This allows for the flavors of onion, garlic, and herbs to infuse without burning.
- Simmer the gas stove and keep the pot uncovered and let excess moisture evaporate so the sauce thickens naturally.
- Remove the herb bouquet if tied, before serving. It keeps the texture clean.
- Taste at the end. Fresh tomatoes vary in sweetness or acidity. So, adjust the salt, pepper, or a pinch of sugar to balance.
- Suppose you like a smoother sauce, blend or process briefly. If you prefer more texture, leave it chunkier.
- Store any leftovers, refrigerate in a sealed container, and use within a few days or freeze for later.
Nutrition
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Conclusion
In the times when many sauces come pre-made and heavily processed, this recipe is a perfect reminder of simple, fresh cooking. With straightforward ingredients readily available and at a great price, it’s a win-win.
You create something genuine and versatile and ensure every dish you make in your kitchen gets that extra punch of flavour. Its aroma will fill your kitchen, and you won’t have to call everyone for dinner; they will already be waiting at the table to cherish the recipe.
The Provencal-Style Tomato Sauce is an absolute keeper. The fact that it’s made with handmade love and flavor calls for preparing it every week to ease the rest of your week’s meals and deliver the best possible dishes.
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