Sauce: Provençale

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Ingredients

- 35.274 oz (1 kg) tomatoes
- 1 onion, 3.5274 oz (100 g)
- 5.2911 oz (150 g) tomato paste, optional
- 2 garlic cloves
- 1 thyme sprig
- 1 bay leaf
- Basil or oregano, as needed
- 1.0144 tsp (5 mL) fine salt
- 1.0144 tbsp (15 mL) sugar
- 0.5072 tsp (2.5 mL) cayenne pepper
- Olive oil, as needed

Instructions

1. Quarter tomatoes; peel and seed if leaving chunky. Chop onion and peel garlic. Tie thyme, bay and some basil together.
2. Soften onion in olive oil without browning. Add tomatoes, garlic, herb bundle, optional paste, sugar and cayenne.
3. Cook gently until tomatoes collapse and onion and garlic soften. Remove herb bundle; season with salt.
4. Leave chunky, or blend and strain, then blend in a little olive oil. Finish with chopped basil or oregano.

Source metric amounts retained; calculated US equivalents. Salt, sugar and cayenne are measured by volume, not weight.

Yield: About 33.814 fl oz (1 L), as stated by source

Source: Adapted from Bloc-Notes Culinaire, Sauce Tomate Provençale. Instructions independently written.
https://www.bloc-notes-culinaire.com/2016/10/sauce-tomate-provencale.html