Provencal Tomato Sauce Uses Fresh Tomatoes
Capture the vibrant flavors of the Mediterranean with this homemade Provençal Tomato Sauce made from garden-fresh tomatoes. This recipe celebrates the simplicity of wholesome ingredients like ripe tomatoes, golden olive oil, fragrant garlic, and fresh herbs such as thyme, basil, and optional rosemary. By blanching and peeling the tomatoes, you create a luscious, smooth texture that bursts with natural sweetness, beautifully balanced with a hint of salt and sugar. Slowly simmered to perfection, this versatile sauce is the perfect topping for pasta, a base for ratatouille, or an accompaniment to grilled meats and seafood. Ready in under an hour, it’s a must-have staple for anyone who loves authentic, fresh tomato sauces.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Fresh ripe tomatoes
- 3 tablespoons Olive oil
- 3 units Garlic cloves
- 1 unit Yellow onion
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Fresh rosemary leaves (optional)
- 1 unit Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Sugar (optional, for balancing acidity)
- 1 handful Fresh basil leaves
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Water (if needed)
Instructions
Start by preparing the fresh tomatoes. Wash them thoroughly, then use a sharp knife to cut a shallow 'X' at the bottom of each tomato.
Bring a pot of water to a boil and prepare a bowl of ice water. Blanch the tomatoes by dropping them into the boiling water for 30–60 seconds until the skins start to peel back. Immediately transfer the tomatoes to the ice water to cool.
Peel the skin off the tomatoes, then core and roughly chop them. Set aside.
Peel and finely chop the garlic cloves. Dice the yellow onion into small pieces.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3–5 minutes until softened and fragrant.
Stir in the fresh thyme leaves, rosemary (if using), and the bay leaf. Cook for another minute to release the herbs' aroma.
Add the chopped tomatoes to the skillet and stir well. Season with salt, black pepper, and sugar (if using).
Reduce the heat to low and let the sauce simmer gently for 30–40 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water to achieve the desired consistency.
Once the tomatoes have broken down and the sauce is thickened, tear the fresh basil leaves and stir them into the sauce. Discard the bay leaf.
Taste and adjust seasoning as needed. Serve immediately with your favorite dish or let cool and store in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 32.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
