Provencal Tomato Sauce Uses Fresh Tomatoes Recipes

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PROVENCALE SAUCE RECIPE



Provencale Sauce Recipe image

A French Tomato Sauce With More

Provided by G. Stephen Jones

Categories     Sauces

Time 1h30m

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion (finely chopped)
salt & pepper
2 pounds fresh tomatoes (or 1 - 35-ounce can plum tomatoes, drained, chopped)
2 cups white wine
¼ cup olive oil
4 cloves garlic (finely chopped)
1 cup cured black olives (pitted and coarsely chopped)
1 tablespoon capers (drained)
½ cup fresh herbs including basil (parsley and thyme, roughly chopped)

Steps:

  • Heat a medium sized saucepan over medium heat.
  • When hot, add 2 tablespoons olive oil, then the chopped onion. Season with a little salt and pepper.
  • Cook the onions for about 6 minutes until they begin to soften but don't let them brown. Be sure to stir often so they don't burn.
  • Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices. Again, don't forget to stir to help things along.
  • Add the wine and simmer the tomatoes uncovered on medium-low to medium heat for about 50 minutes or until the sauce gets thick and there is very little liquid left.
  • Using a blender, food processor or food mill, whatever you have available in your kitchen, carefully puree the sauce and reserve. Clean and dry the saucepan to cook the garlic, capers and olives.
  • Heat the saucepan over medium-low heat and when hot, add the ¼ cup of olive oil.
  • Add the chopped garlic and saute for about 5 minutes until golden but don't let the garlic burn.
  • Add the capers and chopped olives and cook for 5 more minutes.
  • Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.
  • The sauce is ready to be served over chicken, fish, meat or pasta. If you don't use it all up, freeze some for a later meal. Great to have this sauce on-hand.

JULIA CHILD'S PROVENçALE TOMATO SAUCE



Julia Child's Provençale Tomato Sauce image

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories     dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Steps:

  • In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
  • Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
  • Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

PROVENçALE SAUCE



Provençale Sauce image

Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and herbes de Provence.

Provided by Danilo Alfaro

Categories     Sauce

Time 30m

Number Of Ingredients 9

1 quart tomato sauce
3/4 cup finely chopped onions
2 cups tomato concassé
1 clove garlic, minced
2 teaspoons Herbes de Provence
2 tablespoons capers
2 tablespoons chopped black olives
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.​
  • Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.​
  • Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.​
  • Season with salt and pepper, and serve right away.

Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 378 mg, Sugar 3 g, Fat 0 g, ServingSize 16 servings (2 oz each; 1 quart), UnsaturatedFat 0 g

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)



Provencal Tomato Sauce (Uses Fresh Tomatoes) image

A simple tomato sauce using mainly fresh ingredients. Comes from Sundays at the Moosewood Restaurant. Its uses are endless!

Provided by magpie diner

Categories     Sauces

Time 55m

Yield 5 cups

Number Of Ingredients 10

1/3 cup olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
2 bay leaves
6 tomatoes, chopped (should yield about 6 cups)
salt (to taste)
pepper (to taste)
4 sprigs fresh thyme (or 1/4 tsp dried)
2 tablespoons fresh marjoram (or 2 tsp dried)
2 tablespoons tomato paste

Steps:

  • Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
  • Add in the garlic and bay leaves, let that saute about 5 minutes more.
  • Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
  • When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
  • Remove the bay leaves and your sauce is ready!

Nutrition Facts : Calories 173.7, Fat 14.8, SaturatedFat 2, Sodium 59.9, Carbohydrate 10.4, Fiber 2.6, Sugar 6, Protein 2

TOMATO SAUCE VARIATIONS: CURRY, SOUTHWEST AND PROVENCAL



Tomato Sauce Variations: Curry, Southwest and Provencal image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

3 tablespoons peanut oil
2 medium onions
3 garlic cloves, crushed and minced
1 1 /2 to 2 cups tomatoes, peeled chopped
Bottle of unrefined peanut oil for display
2 tablespoons freshly grated ginger
2 tablespoons cider vinegar
Ground cumin
Ground coriander
Turmeric
Cayenne pepper
Garam Masala
2 cups cooked chickpeas
2 fistsized red or white potatoes, boiled, peeled and cubed
Shredded unsweetened Coconut
Minced fresh cilantro
Plain Yogurt

Steps:

  • Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes.

PASTA WITH TOMATO SAUCE PROVENCAL



Pasta With Tomato Sauce Provencal image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 2h

Yield About 8 cups sauce -3 or 4 servings

Number Of Ingredients 14

6 pounds fresh tomatoes or 3 28-ounce cans tomatoes
2 tablespoons olive oil
1 large finely chopped onion
5 medium cloves garlic, mashed
3 inch-long pieces orange peel
2 sprigs parsley
1 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil
1/4 teaspoon coriander
Freshly ground black pepper to taste
1/4 teaspoon celery seed
1 6-ounce can tomato paste

Steps:

  • Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
  • Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
  • Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 17 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1122 milligrams, Sugar 24 grams

PROVENCAL TOMATO SALSA



Provencal Tomato Salsa image

Categories     Condiment/Spread     Sauce     Herb     Olive     Tomato     Summer     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 cups chopped tomatoes
2 tablespoons coarsely chopped pitted brine-cured black olives ( such as Kalamata)
2 tablespoons chopped Italian parsley
1 anchovy fillet, drained, finely chopped
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon drained capers
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

Steps:

  • Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)

TOMATOES PROVENCAL



Tomatoes Provencal image

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

Steps:

  • Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
  • Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g

PROVENCAL OVEN-ROASTED TOMATO SAUCE



Provencal Oven-Roasted Tomato Sauce image

Categories     Sauce     Fruit Juice     Garlic     Tomato     Roast     Vegetarian     Wheat/Gluten-Free     Orange     Rosemary     Summer     Healthy     Vegan     Thyme     Gourmet

Yield Makes about 3 cups, enough for 1 pound pasta

Number Of Ingredients 6

olive oil for brushing pans
1 head garlic
4 pounds vine-ripened red tomatoes (about 10 medium)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
3 tablespoons fresh orange juice, or to taste

Steps:

  • Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
  • Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
  • Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
  • Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

MY ITALIAN SAUCE WITH FRESH TOMATOES



My Italian Sauce With Fresh Tomatoes image

I have been making italian sauce for years. I have used different kinds of tomato products to vary my sauces for family and friends and their taste. I am going to give you the scratch recipe below that my pickest child loves but you can substitude the tomatoes. Doing it from scratch is fun to do with your children and the fresh tomatoes, the taste can't compare. I make mine with the seeds in but you can scoop out. I will include the scoop out but know the seeds in, you get the pulp of the tomato and we love that. If you choose to vary it and not use fresh tomatoes, you can use these variance, depending on if you like it chunky or smooth. For a chunky sauce, use 2 14.5 ounces of diced tomatoes in olive oil and spices with 6 oz can of tomato paste or for smooth use 1 6 oz can of italian paste, 29 oz of puree and 1 8 oz can of tomato sauce and for thick 2 6 oz cans of italian paste with 16 oz of tomato sauce. What I love about the base of the recipe below is that it can be used for not only pasta but can be used as a base for other recipes. I usually turn the sauce the next day into a chili by adding chili seasoining. Very versatile!

Provided by Robyn in DFW

Categories     Vegetable

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 15

10 large tomatoes or 30 roma tomatoes, with the stem, the leaves and navel area at the top of the fruit removed
6 ounces tomato paste
1/8 cup olive oil
1/2 cup red wine
1 tablespoon italian seasoning
1 teaspoon basil seasoning
1 teaspoon oregano
2 garlic cloves, diced
2 bay leaves
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon lemon juice
2 ounces parmesan cheese (optional)
16 ounces ground sirloin (optional)
3 (1/16 ounce) packets sugar, substitude under the name truvia or 1/8 cup brown sugar

Steps:

  • At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
  • Have a stock pot filled with boiling water and another stock pot filled with ice water.
  • Take the tomatos and quickly but all of them in the boiling water for 1 minute.
  • Take out and transfer to the pot of ice water.
  • After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
  • Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
  • To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
  • Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
  • Dice tomato after deseeding.
  • Transfer all diced tomatos to a empty stockpot.
  • Add all the ingredients and bring to a boil.
  • Reduce once brought to a boil and let it cook 4 hours to all day if you can.
  • Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

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From seriouseats.com


PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES) RECIPE - FOOD.COM
Provencal Tomato Sauce (Uses Fresh Tomatoes) Recipe - Food.com. 2 ratings · 55 minutes · Vegan, Gluten free, Paleo · Makes 5 cups. Nancy Smith. 10 followers. Fresh Tomato Recipes. Vegetable Recipes. Easy Tomato Sauce. Ginger Sauce. Drying Pasta. Appetizer Dips. Fresh Ginger. Sauce Recipes. More information.... Ingredients. Produce. 2 Bay leaves. 2 Garlic …
From pinterest.com


JULIA’S PROVENCALE TOMATO SAUCE - BLUE CAYENNE
Stir tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the onion mixture. Cover and cook slowly for about ten minutes until the tomatoes give up their juices. Uncover and simmer for one hour. You want your sauce to be thick. Remove the herb bouquet and taste.
From bluecayenne.com


PROVENCAL TOMATOES BAKED PERFECTION - LOVE FRENCH FOOD RECIPES …
Fry the tomatoes, again cut-side down, in a little olive oil for 5 to 10 minutes on a medium heat. 3. Place them in a baking tray, cut-side up this time and sprinkle with the herbs, garlic, and breadcrumbs. 4. Season with salt and pepper, drizzle with olive oil and pop into the oven at 375°F/190°C/Gas 5 for 20 minutes until the tomatoes are ...
From lovefrenchfood.com


PROVENCAL SALMON WITH TOMATO BASIL SAUCE RECIPE - FOOD NEWS
Instructions Checklist Step 1 Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor. Step 2 Meanwhile, combine basil, 1/2 cup olive oil, and remaining ingredients in a food processor.
From foodnewsnews.com


GRANDMA'S FRENCH PROVENCAL SAUCE RECIPE - THEFOODXP
To prepare provencal sauce, saute the onion and add the tomatoes. Cook them for 10 minutes and add the wine. Blend the mixture and keep it aside. Meanwhile, saute garlic in a pan and add olives and capers. Add the mixture to the pan and it is ready to serve. You can also adds some poultry seasoning for some extra herby flavor.
From thefoodxp.com


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