Provençale Tomato Sauce
Easy and succulent, this tomato-based provencal sauce is the perfect accompaniment to fish, shellfish, poultry, and pasta.
Servings: 4
Ingredients
Yield 1.25 cups
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon Provençal herbs
- 0.25 cup white wine, dry
- 0.5 cup veal stock
- 0.5 cup tomatoes, peeled, seeded, and chopped
- 2 tablespoons fresh chervil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Sauté shallot, garlic, and herbs Provençales in olive oil for 1 to 2 minutes or until shallots are translucent. Add wine and tomatoes to the mixture and reduce by half.
- Add the veal stock and whisk. Bring to a boil then reduce the heat, simmering for 15 minutes. Add chervil, parsley, salt, and white pepper to taste. Serve with chicken, lamb, or grilled vegetables.
