When you think about Provence the flavours that come to mind are tomato, onion, garlic , herbes de Provence and wine. This sauce is GREAT and often served with fried zucchini/courgette flowers, but is equally good with chicken, fish and pasta.
1tablespoon/15ml olive oil
1 large shallot or a small onion, minced
1 clove of garlic, pureed or minced
1 teaspoon/5ml Herbs de provence
4 large Roma tomatoes, diced
1/2 cup/125ml dry white wine
1/2 cup/125ml chicken or vegetable stock
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml fresh black pepper
Small handful of fresh parsley, chopped
In a medium sauce pan on medium high heat add olive oil. When oil is heated up (10 seconds) add the shallot, stir and cook for about 30 seconds, ad the garlic and herbs de provence. Stir and let cook for 1-2 minutes. Add tomatoes and stir. Cook for 3-5 minutes or tomatoes soften and begin to release liquid. Pour in the white wine and let reduce by half (about 3 minutes) Pour in the stock and reduce heat to medium. Let cook until the liquid reduces and sauce begins to thicken. Tast for seasoning and add the salt and pepper. Stir in parsley and serve.
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