Sauce Provençale

Easy and succulent, this tomato sauce is perfect to accommodate fish, shellfish, poultry and pasta. Depending of the dish, the veal might be substituted with chicken stock or fish stock.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Yield: 1 ½ cups / 400 ml

Ingredients
1 finely chopped shallot
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Provencal herbs
¼ cup white wine, dry|
½ cup veal or chicken or fish stock
1 cup tomatoes, peeled, seeded, and chopped
2 tablespoons fresh parsley, chopped
Salt & pepper to taste

Preparation steps:

Sauté shallot, garlic, and Provencal herbs in olive oil for 1 to 2 minutes or until shallot is translucent. Add wine and tomatoes to the mixture and reduce by half. Add the desired stock and whisk. Bring to a boil then reduce the heat and simmer for 15 minutes.

Add parsley, salt and white pepper to taste. Serve with chicken, lamb, or grilled vegetables.

Note: Provençale herbs are a mix of dry basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.