Based on one of the leading (mother) sauces this is a quick, tasty and uplifting sauce with olives, capers and Herbes de Provence. The success of this sauce depends on the use of the intense, flavorful classic tomato sauce. Sauce Provençal has a good structure and comes with a variety of flavors, making it very much an accompaniment for grilled chicken or fish. If you use modern tomato sauce, then the result will be nice, but not as spectacular.
Herbes de Provence is a mixture of dried herbs such as oregano, thyme, rosemary, savory and perhaps sage and lavender. Feel free to create your own mixture. If you buy a ready-made mixture, make sure it has character, aromas and structure.
What You Need
- Classic Tomato Sauce
- One shallot
- Two Tomatoes
- One Glove of Garlic
- Teaspoon of Herbes de Provence
- Black Olives
- Olive Oil
- Black Pepper
What You Do
Peel the tomatoes, remove the seeds and cut in small cubes. Finely chop the shallot. Wash and drain the capers. Crush the garlic and slice the olives in two. Heat a heavy iron skillet and gently glaze the shallot. Add tomatoes, garlic and herbes de Provence. Leave on low heat for 5 minutes. Now add the classic tomato sauce, the capers and the olives. Leave for 5-10 minutes. Stir the mixture gently. You want to keep the structure of the tomatoes. Taste and perhaps add some black pepper.
2 thoughts on “Sauce Provençale”
I am bookmarking your post. Thank you for this classic recipe.
Thanks Bernadette, you’re very welcome.