How to Make Provençale sauce

• Start by blanching the tomatoes. Make a small “X” on the bottom of each tomato with a knife and then place them in boiling water for about 1 minute. Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water. This will make it easier to peel off the skin. Once cooled, peel off the skin and chop the tomatoes into small pieces.
• Heat the olive oil in a saucepan over medium heat. Add the onions and sauté until they become translucent.
• Add the minced garlic to the saucepan and cook for another minute until fragrant.
• Add the chopped tomatoes to the saucepan along with the fresh basil and thyme. Season with salt and pepper according to your taste.
• Reduce the heat to low and let the sauce simmer uncovered for about 45 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken.
• After 45 minutes, remove the sauce from the heat and let it cool slightly. You can choose to blend the sauce for a smoother consistency or leave it chunky.
• Adjust the seasoning if necessary and the Provençale sauce is ready to be served.

What the sauce is served with: Provençale sauce is incredibly versatile and can be served with a variety of dishes. It pairs exceptionally well with pasta, grilled or roasted vegetables, fish, poultry, and even as a dipping sauce for bread.

A brief conclusion about the sauce: Provençale sauce is a classic French tomato sauce originating from the Provence region. It is known for its vibrant flavors and aromatic herbs like basil and thyme. The sauce is rich, tangy, and slightly sweet, thanks to the fresh tomatoes. Its versatility makes it a staple in many kitchens, adding a burst of Mediterranean flavors to numerous dishes.

Facts about the sauce:

1. The Provençale sauce takes its name from the Provence region in southeastern France, known for its sunny climate and flavorful cuisine.
2. The sauce is often associated with the Mediterranean diet, which emphasizes fresh and wholesome ingredients.
3. Provençale sauce is traditionally made with fresh tomatoes, herbs, and olive oil, reflecting the culinary traditions of the region.
4. The sauce can be customized by adding additional ingredients like olives, capers, or red wine, depending on personal preference and the dish it accompanies.
5. It is a popular sauce to enhance the flavors of grilled or roasted dishes, as well as to accompany pasta, fish, and poultry.
6. Provençale sauce captures the essence of the Provence region’s culinary heritage and is a delightful addition to any meal.