Provencal de Tomate

Posted byZhee BardosPosted inUncategorizedTags:
This is the first of the many Guiltless Gourmand recipes that I would be sharing with you. The last time was for the Protein Menu: Sticky Pork Ribs. This time, I am sharing with you one of the common sauces the French use. 
Used with almost anything that involves pasta or any dish that uses tomato sauce. 

Provencal de Tomate


Ingredients:

  • 28 ounces tomatoes
  • 1 cup button mushroom
  • 1/4 cup green bell pepper
  • 1/4 cup black olives
  • 1/2 cup onions
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon dried marjoram
  • 1 sachet tomato sauce
  • 1 sachet tomato paste

What you need to do:

  • Create a cross on each tomato for easy peeling once the tomato boils.

  • You know it’s ready when you can see tomatoes peel.
  • Deseed and remove peeling.

  • Chop tomatoes thinly.

  • Slice black olives.

  • Dice the bell pepper.

  • Saute everything!

  • Make sure everything is tender and cooked.

  • Once cooked, divide it to two. Place the half on a blender and blend til smooth.

  • Add tomato sauce in between blending.

  • Once blended, bring back to boil with the remaining half of the veggies.

  • Add water in case the sauce is a bit thick.

  • To add color, mix in the tomato paste.

  • Simmer for 30 minutes.
  • Cook your preferred pasta.

  • Once al dente, add on to the sauce.

  • Serve with pasta and freshly baked garlic bread. Recipe for that on the next blog post. 🙂

The Verdict: The sauce was great! It was not the usual smooth tomato sauce you always get from restaurants. I loved the different texture the sauce had, crunchy bell pepper, tender mushroom and black olives. Sprinkle black pepper as desired! 
That is all.
For now.

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