Provençal sauce

2016-04-12 a.o.

This French-origin recipe is very popular in Europe but not very well known in America , possibly because of the competition with the Mexican kitchen.

Speaking of Mexican kitchen:
The indigenous Mesoamericans had wild onion varieties and their own battery of herbs and spices long before the colonization. Tomatoes and peppers originated in the Americas, but bell peppers were developed in Germany.

Only the Provençal herbs (thyme, rosemary a.o.) are truly European/Mediterranean. Without them, the sauce will still be delicious, but with a very different character. I have seen very similar recipes of Spanish and Creole sauces with all the same ingredients, except they use different spices. Amazing what difference a few teaspoons of spices can make.

Many American recipes make this sauce as simple as tossing some rosemary and thyme in tomato sauce. In Belgium, the recipe is a bit more complicated than that, with lots of onions and bell peppers. Like Pico de Gallo, this is a vegetable stew served up as a sauce.

Provençal sauce combines really well with nearly any type of meat or fish. Give it a try. Better make a big batch and freeze some for later. It will save you work. You’ll want to have it again after that first time.

Mushrooms are not part of the traditional recipe, but they are commonly added nowadays. I use them almost every time.

2017-11-03
This time I used more bell peppers and fewer tomatoes than last time. I stewed the tomatoes with the onions instead of making a thick tomato sauce first, which resulted in a thinner sauce and a noticeably lighter color. The bell pepper flavor is much stronger here. I made a large pot. Leftovers freeze well.

INGREDIENTS

This is what you need for 1 quart:

2 lbs. ripe tomatoes
or 1 large can
1 red, 1 green, 1 yellow bell pepper
2 large onions
butter / olive oil
S&P
herbes de Provence
optional:
- garlic
- celery

Pic1: Provençal sauce — 2016-04-12

Directions

Pic2: stew
Pic3: crush
Pic4: simmer down

Optional:
- Roast and peel the peppers.
- Stew down the tomatoes to a thick sauce. (Pic2-4)

2016-04-12

Pic5: onions
Pic6: bell peppers
Pic7: mushrooms

Slice or dice the peppers.
Quarter and slice the onions rather coarsely.
Heat the butter and olive oil in a large skillet with lid.
Brown the onions.
Add the tomatoes.
If not done before,
- Stew tomatoes, crush when soft.
- Simmer down to thicken.

Pic8: Provençal spices
Pic9: add tomatoes, simmer
Pic10: remove peels

Add the peppers and seasonings to taste.
Add ½ cup of water if too dry.
If you have never used them before, start slowly with the Provençal herbs (1 tsp.) and add more later.
Cover and simmer 1½ to 2 hours over low to medium heat.
Stir occasionally.
If you didn't roast and peel the peppers, check the sauce for floating peels and fish them out.
Adjust seasoning.
Serve and enjoy.

Pic11: 2016-04-12
Pic12: internet picture
Pic13: 2017-11-03

2021-08-18

Pic14: tomatoes, onions, bell peppers
Pic15: oyster mushrooms
Pic16: all done

Serving suggestions:

Serve over your favorite meat or fish, and/or even over plain boiled potatoes.
I have served this with steak, pork, fish and eggs.
I have served this with beef tongue.
I also used this sauce for Head Cheese.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org