RECIPE: TOMATE PROVENçALE SAUCE
An easy French espagnole sauce that you can indulge in.
Provided by Nassie
Categories Side dishes
Time 30m
Number Of Ingredients 11
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
BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
PROVENCAL SAUCE RECIPE
How do you like to have your seafood or chicken? With a sauce or dip or maybe both? The provencal sauce or dip can enhance the taste of any food that we eat. In this post, let's see how you can make the dip.
Provided by Yamini Rathore
Categories Dips and Sauces
Time 1h30m
Number Of Ingredients 7
Steps:
- Take a medium-sized saucepan and keep it over medium heat. Add some olive oil and put in some chopped onion.
- Saute the onions for about 6 minutes until they are a little tender. Do not overcook them and don't turn them brown.
- Now add the tomatoes and cook them for about 10 minutes over medium heat. Cover the pan with a lid and wait until the tomatoes release their juice. Stir them in between
- Add some wine and take off the lid; let it cook on low heat for about 50 minutes or until the sauce gets thicker.
- With the help of any blender, blend the sauce and take it off the heat. Keep the sauce aside and clean the pan.
- After your pan is clean and dry, add some olive oil and keep it over medium heat. Add garlic and saute it for about 2-3 minutes and make sure you don't burn them.
- Add the chopped olives and capers and cook for 5 minutes more.
- Pour the reserved sauce in this garlic and check whether the seasonings and salt are enough or not.
- Serve this sauce with chicken, pasta, seafood and you can also freeze it for later use.
Nutrition Facts : Calories 174 kcal, Fat 14.8 g, Sugar 6 g, Fiber 2.6 g, Carbohydrate 11 g, ServingSize 1 serving
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.
COD PROVENCAL
Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
- Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
- Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
- Bake in preheated oven for 10 minutes or until cooked through.
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
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
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