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Provençal sauce with sweet mini peppers

2020-05-06

Provencal sauce is a vegetable stew that is served as a sauce. It is easy enough to make (chop & stew) but it does take a few hours to simmer down properly. Add the Provençal spices late, or they’ll lose too much of the flavor.

I usually make Provençal sauce with the largest bell peppers I can find.
I used sweet mini peppers for these recipes, which changes the texture more than the flavor. It's the mostly same sauce, but the mini peppers are slightly chewier and do taste slightly different.

This is the simplest recipe, onions, tomatoes and mini peppers only.

INGREDIENTS

This is what you need for 4 quarts = 10+ servings:

• 4 lbs. fresh tomatoes
  OR 2 28-oz. cans tomatoes
• 1 lb. sweet mini peppers
• 1-2 medium-large onions
• S&P
• Provençal spices

Pic1: swordfish Provençal, 7-grains rice

Directions

2020-06-05

Pic2-4: mini peppers, onions

• Wash and destem the mini peppers. Cut off the top. (Pic2)
  I do not remove seeds from or peel mini peppers.
• Stir-fry in olive oil until starting to scorch. (Pic3)
• Add coarsely-cut onions. (Pic4)

 

Pic5-7: tomatoes

• Wash, quarter the tomatoes.
• Add to the pepper & onion mix.
• Add 1-2 quarts water / stock.
• Add S&P to taste.

 

Pic8-10: simmer, more onions

• Bring to a roiling boil.
• Reduce heat, cover and simmer over low heat for 1-2 hrs. until the sauce thickens.
  I do not add starches for thickening this sauce.
• Add Provencal spices to taste towards the very end.
  Prolonged cooking destroys much of the flavor.
• Serve with or over fish. meat of your choice.
• Enjoy.

also served with this sauce

beef-ribeye-greenchile

Pic5-7: ribeye steak Provençal, served

 

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