Sauce Provençale (Tomat, Onions, Tomato, Garlic, Herbes de Provence, Capers, Black Olives)

This 2nd generation mother sauce derives from Sauce Tomat. The Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and Herbes de Provence. It's delicious served with meat, poultry, and fish. This recipe also features tomato concassé, which is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped. This sauce is great on meats and poultry, or even just over pasta.

2 cups Sauce Tomat
¾ cup onions, finely chopped
2 cups tomato concassé
1 clove garlic, minced
2 tsp. Herbes de Provence
2 Tbsp. capers
2 Tbsp. black olives, chopped
sea salt
black pepper, freshly ground

In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5 minutes.​

Add the tomatoes, garlic and Herbes de Provence. Continue to sauté until the tomatoes are soft, about 10 minutes.​

Add the tomato sauce, capers and olives, bring to a simmer and reduce for about 10 minutes.​

Season with the salt and pepper and serve right away.

Makes about 2 cups.

Cook's Notes: There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes; basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme. Most grocery stores carry this dried mix.