Sauce Proven Cale Recipes

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RECIPE: TOMATE PROVENçALE SAUCE



Recipe: Tomate Provençale Sauce image

An easy French espagnole sauce that you can indulge in.

Provided by Nassie

Categories     Side dishes

Time 30m

Number Of Ingredients 11

50g butter
1 large can of whole peeled tomatoes
1/2 cup of chicken stock (low sodium)
2 large garlic cloves
2 teaspoons of olive oil
variety of dried herbs of provence (eg. thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)
teaspoon of freshly grated pepper
pinch of salt
Pinch of espelette pepper or cayenne pepper
1/2 cup of finely chopped onions
3/4 cup of liquid crème fraiche (heavy cream)

Steps:

  • Peel the garlic and crush in a mortar and pestle.
  • Chop the tomatoes into small pieces.
  • Melt the butter in a saucepan at low heat.
  • Sauté the garlic (and onions) in the saucepan until they turn lightly translucent.
  • Add the tomatoes, herbs, and olive oil into the saucepan and cook for around 10 minutes at medium temperature.
  • Add the optional heavy cream and stir in. Let cook for another 10 minutes.
  • Season to your liking with salt and pepper and whisk until it is well blended.
  • Serve while warm.

Nutrition Facts : Calories 223 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 786 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SAUCE PROVENçAL



Sauce Provençal image

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

Provided by More Than Gourmet

Categories     Dress Up the Ordinary

Yield 4-6

Number Of Ingredients 11

1 tablespoon olive oil
3 tablespoons minced shallots
1 clove garlic, minced
1 teaspoon dried Herbes de Provence
4 tablespoons dry white wine
1 1/2 ounces Jus de Poulet Lié Gold® (or Demi-Glace de Veau Gold®, Demi-Glace Gold® or Veggie-Glace Gold®)
3/4 cup hot water
1/2 medium tomato, peeled, seeded and chopped (about 1/2 cup)
2 teaspoons chopped fresh chervil
2 teaspoons chopped fresh parsley
Salt and ground black pepper

Steps:

  • Heat the olive oil in a saucepan over medium heat.  Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.
  • Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.
  • Add the Jus de Poulet Lié Gold®and water and whisk until the Jus de Poulet Lié Gold® is dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley.  Simmer for 1-2 minutes and season with salt and pepper to taste.

Nutrition Facts : ServingSize 4-6

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.

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

SHRIMP PROVENCAL



Shrimp Provencal image

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Provided by MICHELLE_F

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
½ cup chopped fresh basil
Salt and freshly ground pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
  • Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g

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

QUICK EASY PROVENCAL SAUCE



Quick Easy Provencal Sauce image

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

4 onions
pinch of mixed herbs
splash white wine
2 cloves garlic
4 Large tins of tomatos

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

SAUCE PROVEN, CALE



Sauce proven, cale image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, dips and spreads

Time 15m

Yield Four servings

Number Of Ingredients 9

2 tablespoons olive oil
1 cup thinly sliced, halved onions
1 cup thinly sliced, cored, seeded green pepper
1 tablespoon finely minced garlic
1 cup drained, imported canned tomatoes
1/4 teaspoon dried thyme
1 bay leaf
Salt, if desired
Freshly ground pepper

Steps:

  • Heat the oil in a small skillet and add the onions, green pepper and garlic. Cook, stirring often, about two minutes.
  • Add the tomatoes, thyme, bay leaf, salt and pepper to taste. Cook, stirring, about one minute. Cover closely and cook about five minutes. Uncover and cook until most of the tomato sauce is thickened, about one minute or less.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 4 grams

BEEF PROVENCALE



Beef Provencale image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (3-pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Steps:

  • Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
  • Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
  • Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
  • To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

SAUCE DIJON A LA PROVENCAL



Sauce Dijon a la Provencal image

This Healthy Living Sauce Dijon à la Provençal is delicious with chicken, beautiful with beef and perfect with pasta.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 2 cups or 8 servings, 1/4 cup each.

Number Of Ingredients 4

1 can (14-1/2 oz.) stewed tomatoes, undrained
2 small onions, quartered
1/4 cup GREY POUPON Dijon Mustard
1 tsp. sugar

Steps:

  • Combine all ingredients in medium saucepan. Bring to boil on medium heat.
  • Reduce heat to low; cover. Simmer 25 min. or until onions are tender, stirring occasionally.
  • Serve warm with cooked chicken, beef, fish or pasta.

Nutrition Facts : Calories 35, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 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

MUSSELS PROVENCAL



Mussels Provencal image

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Provided by Corinne Hobin

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
½ cup olives
2 fresh tomatoes, chopped

Steps:

  • Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  • Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  • Serve mussels and sauce over pasta.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g

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From myrecipes.com


CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
2021-09-05 Some of its pillar recipes include the Salade Niçoise, Bouillabaisse and Ratatouille – but these are only just a few. In this roundup, you can find 12 simple Classic Provençal recipes to try, that require basic techniques to enjoy a bounty of tomatoes, garlic, olives, herbs and more classic flavors from Provence .
From pardonyourfrench.com


HADDOCK WITH PROVENçAL SAUCE RECIPE - BBC FOOD
Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Transfer the haddock fillets to an ovenproof dish and pour over the ...
From bbc.co.uk


PROVENCALE RECIPES — SIMPLE FRENCH COOKING
2021-08-10 Provençale Recipes. back to recipes. more Provençale Recipes. Featured. Oct 3, 2021. Francois de Melogue. Corsican Pork Stew (Pebronata) Oct 3, 2021. Francois de Melogue.
From simplefrenchcooking.com


PROVENçAL FISH FILLETS RECIPE | EATINGWELL
Step 2. For sauce: heat oil in a small saucepan over medium heat. Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally. Add tomatoes, thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated. Step 3.
From eatingwell.com


HOW TO MAKE A CLASSIC PROVENçALE ANCHOïADE SAUCE - SIMPLE …
2021-03-03 1 clove of garlic chopped 8 to 10 anchovy fillets squeeze fresh lemon juice 1/2 cup olive oil Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With the motor running slowly pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.
From simplefrenchcooking.com


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