Provencal Sauce ?

Name: Provencal Sauce ?
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4-6
Cuisine: ?? Italian
Ingredients: 2 tablespoons olive oil; 1 yellow onion, finely chopped; Salt & freshly ground pepper; 2 pounds fresh tomatoes chopped; 2 cups white wine; 1/4 cup olive oil; 4 garlic cloves, finely chopped; 1 cup cured black olives, pitted and coarsely chopped; 1 tablespoon capers, drained; 1/2 cup fresh herbs including basil, parsley and thyme, roughly chopped

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Provencal sauce hails from Provence area in France. This recipe is simply delicious. Your loved ones will feel like they are having diner in the beautiful southern France once they try this aromatic and flavorful sauce.

It is a tomato based sauce with an addition of fragrant herbs, white wine, garlic, onions and savory olives and capers. All the favorite Mediterranean flavors that everyone loves. There are as many variations of the sauce as there are French people and you can absolutely adjust the ingredients to whatever suits your personal palette better. The sauce is perfect for virtually anything: serve it with grilled fish and poultry, or ladle a spoon or two over succulent meat, like lamb or beef.

To create this phenomenal sauce is very easy. There is the importance of using really fresh ingredients for the best taste. You can make the sauce out of canned tomatoes but I highly recommend using fresh, and make the sauce from scratch. It gives the sauce an unbeatable freshness and extra flavor.

To make the sauce is a breeze. With a few simple steps and a handful of ingredients you will have the sauce in your pot they will wow even the pickiest of the food gourmets. The sauce is elegant with a rich, deep tomato flavor and a perfect balance of savory and acidic.

Ingredients

2 tablespoons olive oil
1 yellow onion, finely chopped
Salt & freshly ground pepper
2 pounds fresh tomatoes chopped
2 cups white wine
1/4 cup olive oil
4 garlic cloves, finely chopped
1 cup cured black olives, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup fresh herbs including basil, parsley and thyme, roughly chopped

Steps

Step 1
Heat a saucepan over medium heat. Once hot, add 2 tablespoons olive oil, then the chopped onion. Season with salt and pepper.
Step 2
Cook the onions for about 6 minutes until they begin to soften and translucent, stir often.
Step 3
Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices.
Step 4
Add the wine and simmer the tomatoes uncovered on medium-low heat for about 50 minutes or until the sauce gets thick and there is very little liquid left. Puree the sauce in a blender and reserve.
Step 5
Using clean saucepan Heat oil on medium-low heat. Add the chopped garlic and sauté for about 5 minutes until golden. Do not burn. Add the capers and chopped olives and cook for 5 more minutes.
Step 6
Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.