Sauce Provençal Food

JULIA CHILD'S PROVENçALE TOMATO SAUCE

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.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

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!

SAUCE DE PROVENCE

Steps:

• Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
• Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
• Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
• Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
• In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
• Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).

PROVENCALE SAUCE RECIPE

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.

SAUCE DIJON A LA PROVENCAL

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.

PROVENCAL SAUCE FOR DOVER SOLE

Steps:

• For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
• For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
• Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
• Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

COD PROVENCAL

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.