Nell B. Nichols

Fish Sauce Provençale

Preparation info
  • Makes enough sauce for 2 pounds of fish, about

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Color-bright with tomatoes and green onions—expertly seasoned

Ingredients

  • 4 medium tomatoes, cut in sixths, seeded and peeled if you wish
  • ½ tsp. sugar
  • ⅓ c.

Method

  • Sprinkle tomatoes with sugar.
  • In large frying pan, sauté green onions in the 2 tblsp. butter, just until limp. Add tomatoes and gently cook and turn just until heated through.
  • Add remaining ingredients. Gently shake and tilt pan over heat to mix ingredients