«Provencal»

Country of origin: France

Provencal sauce is not like regular tomato sauce. This is a rich combination of flavors. In the process of preparing the classic «Ratatouille», it is the Provencal sauce that is used. This sauce is also suitable for other dishes.

Goes well with:

-       Fish

-       Chicken

-       Vegetables

-       For making Ratatouille

Ingredients:

• Tomato 1 piece
• Onion (shallot) 1 piece
• Garlic 2 cloves
• Olive oil 50 ml.
• White wine 200 ml.
• Salt (to taste)
• Sugar 1 tsp.
• Tomato purée 30g
• Basil 1 sprig
• Butter 20g.

Method

1)    Peel the tomatoes and cut them into small pieces. Peel and chop onion and garlic.

2)    Put the saucepan on medium heat, pour in the olive oil. Send the onion and garlic in a saucepan with the butter, sauté for 1 minute.

3)    Pour wine into a saucepan. When some wine has evaporated, add the tomato. Salt and sugar. Stir and add tomato purée for a beautiful color. If there is not enough sugar and salt, add to taste. Cook to a thicker consistency.

4)    When the sauce thickens, reduce heat and add butter. Mix. Remove from the stove.

5)    Cut 3-4 basil leaves into small pieces and add to the sauce. The sauce is ready.