QUICK EASY PROVENCAL SAUCE
this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!
Provided by jackloverlover
Time 35m
Yield Makes Batches
Number Of Ingredients 5
Steps:
- finely chop the garlic, and slice the onions. Add to a pan and sweat.
- Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
- For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce
PROVENçALE SAUCE
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
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
PROVENCALE SAUCE RECIPE
A French Tomato Sauce With More
Provided by G. Stephen Jones
Categories Sauces
Time 1h30m
Number Of Ingredients 10
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.
QUICK HALIBUT PROVENCAL
So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick saute pan over medium-high heat.
- Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute.
- Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
- Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
- Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.
Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80
PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)
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
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
CHICKEN PROVENCAL
Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes
Provided by jsnellock
Time 1h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200 c.
- 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
- Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
- Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
- Add the passata , peppers, stock & thyme. Season with salt & pepper.
- Pour over the chicken and bake for 45 mins or until chicken cooked through.
- Stir in olives - if used.
- Serve with salad.
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