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Provençal tomato sauce served with fresh pasta
Classic French tomato sauce simmered with Provençal herbs

French Provençal tomato sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
The flavours of Provence lie in sun-drenched simplicity. The soul of this sauce is ripe tomatoes and fresh herbs, the famous 'Herbes de Provence'. The secret is in the timing: hard herbs (rosemary, thyme) are added earlier to release their aroma, while soft 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

  • Saucepan for blanching
  • Frying pan for cooking
  • Sharp knife
  • Chopping board

Instructions

1 ✓

Score a cross in the bottom of the tomatoes, dip in boiling water for 30 seconds, then peel off the skin. Dice the flesh.

Tip: Scalding loosens the cells under the skin, so the skin peels off easily. (Heat shock).
2 ✓

Finely chop the onion and garlic. Rinse the herbs.

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

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

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

Add the tomato, salt, pepper, and sugar. Cook on medium heat for 20-25 minutes until the tomato breaks down and the juice thickens.

Tip: Salt helps the tomato release juice and cell walls break down faster. (Osmosis and cell wall breakdown).
5 ✓

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

Tip: Basil is heat sensitive; it would lose its fresh taste and colour during cooking. (Prevention of enzymatic browning).

Recipe FAQ

Can I use tinned tomatoes?
Out of season, good quality peeled tinned tomatoes (San Marzano) are a better choice than pale, tasteless fresh tomatoes.
Why is the sauce sour?
The acidity of tomatoes depends on ripeness. The sugar in the recipe is intended to counterbalance 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

  • 500 g Ripe tomatoes
  • 30 ml Extra virgin olive oil
  • 1 pc Red onion
  • 2 cloves Garlic
  • 10 g Fresh basil
  • 5 g Fresh thyme
  • 5 g Fresh rosemary
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 1 tsp Caster sugar