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Recipe · Provence
Sauce provençale
Provençal tomato, olive and caper sauce
⏱ 35 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)peeled Roma tomatoes
3yellow onions, thinly sliced
5 clovesgarlic, crushed
1bunch of fresh basil, chopped
100 g (3½ oz)Nyons black olives
2 tbspcapers in vinegar
5 tbspextra-virgin olive oil
1 tspherbes de Provence
1 pinchfleur de sel (flaky sea salt)
- 1 kg (2.2 lb) peeled Roma tomatoes
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 1 bunch of fresh basil, chopped
- 100 g (3½ oz) Nyons black olives
- 2 tbsp capers in vinegar
- 5 tbsp extra-virgin olive oil
- 1 tsp herbes de Provence
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions in the extra-virgin olive oil for 10 minutes until translucent.
- Add the crushed garlic and stir for 1 minute without letting it brown.
- Stir in the chopped tomatoes and herbes de Provence.
- Season with salt and simmer gently for 30 minutes, stirring regularly.
- Add the pitted Nyons black olives and the capers and cook for 5 minutes.
- Off the heat, stir in the chopped fresh basil, then taste and adjust the seasoning.
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