Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Provençale Tomato Sauce

Prep10 min
Cook25 min
Total35 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Make Provençale tomato sauce with shallot, garlic, olive oil, Provençal herbs, white wine, veal stock and tomatoes. Learn how to build flavour and finish with fresh herbs.

Scale This Recipe

Servings

Ingredients

Units
Yield 1.25 cups
  • 1 small , — finely chopped
  • 1 tablespoon
  • 1 clove garlic, — minced
  • 1 tablespoon Provençal
  • 0.25 cup white wine, — dry
  • 0.5 cup veal
  • 0.5 cup tomatoes, — peeled, seeded, and chopped
  • 2 tablespoons fresh , — chopped
  • 2 tablespoons fresh parsley, — chopped
  • Salt and pepper, to taste

Instructions

  1. 1
    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.
  2. 2
    Add the veal stock and . 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.
Techniques in this recipe
Grilling Reduction Simmering Whisking
Take It Further

Want to master this dish like a pro?

This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.

Open the course Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. If you'd like to go deeper, Stock Making Fundamentals covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to master Stock Making Fundamentals?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Open the course Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top