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Provençal tomato sauce served with fresh pasta
Fresh and aromatic French Provençal tomato sauce

Provençal Tomato Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
The flavors of Provence lie in sunny simplicity. The soul of this sauce is ripe tomatoes and fresh herbs, the famous 'Herbes de Provence'. The secret is timing: woodier herbs (rosemary, thyme) are added earlier to release their aroma, while delicate basil is added only at the end to preserve its freshness. This sauce is not only for pasta but can also be a base for baked fish.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Pot for blanching
  • Skillet for cooking
  • Sharp knife
  • Cutting board

Instructions

1 ✓

Score the bottom of the tomatoes with an X, dip into boiling water for 30 seconds, then peel. Dice the flesh.

Tip: Blanching loosens the cells under the skin, making peeling easy. (Heat shock).
2 ✓

Finely chop the onion and garlic. Rinse the herbs.

Tip: Finely chopped onion softens faster and melts into the sauce. (Increased surface area).
3 ✓

Heat the oil and sweat the onion until translucent. Add the garlic, thyme, and rosemary; sauté for another 1 minute.

Tip: Heating herbs in oil extracts essential oils. (Flavor extraction).
4 ✓

Add the tomatoes, salt, pepper, and sugar. Simmer over medium heat for 20-25 minutes until the tomatoes break down and the sauce thickens.

Tip: Salt helps draw moisture out of the tomatoes and break down cell walls. (Osmosis).
5 ✓

Remove from heat, discard the woody stems of rosemary and thyme, then stir in fresh, torn basil.

Tip: Basil is heat-sensitive; cooking it destroys its fresh flavor and color. (Preventing enzymatic browning).

Recipe FAQ

Can I use canned tomatoes?
Out of season, high-quality peeled canned tomatoes (San Marzano) are a better choice than pale, tasteless fresh tomatoes.
Why is the sauce sour?
Tomato acidity depends on ripeness. The sugar in the recipe is intended to counteract exactly this.
How should I store it?
It keeps in the fridge for 3-4 days, but you can also freeze it in smaller portions.

Ingredients

  • 1 lb Ripe Tomatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1/4 cup Fresh Basil
  • 1 tsp Fresh Thyme
  • 1 tsp Fresh Rosemary
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 tsp Granulated Sugar