Sauce Provençal


Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This recipe is an elaboration on the Sauce Tomat, one of France’s five mother sauces, a list that includes Béchamel, Velouté, Espagnole, and Hollandaise. Giving a classic tomato sauce a southern kick, Sauce Provençal brings together summer ingredients and cooks them down slowly, making a delicious sauce to serve immediately with pasta, polenta, chicken, or fresh fish, for example. You can conserve this sauce, either by freezing or canning it, for a spot of sunshine during the colder seasons.


  • 2 tablespoons olive oil
  • 4 garlic cloves, minced or pressed
  • 2 cups (300 grams) chopped onions
  • 10 large ripe tomatoes, peeled and coarsely chopped
  • 4 bell peppers, coarsely chopped
  • 2 medium eggplants, coarsely chopped
  • 4 zucchini, coarsely chopped
  • ¼ teaspoon thyme
  • ¼ teaspoon fennel seeds
  • 2 cups (480 mL) dry white wine
  • Salt and pepper
  • Chopped fresh parsley (optional)



Heat olive oil in a large saucepan, then sauté garlic and onions over medium heat until onions begin to lightly sweat, 5–7 minutes. Add tomatoes. Cook until they begin to soften and give their juice, 8–10 minutes. Add bell peppers, eggplant, zucchini. Stir in thyme and fennel seeds. Add dry white wine. Cover and cook until the vegetables are tender, 15–20 minutes for a thicker, chunkier sauce and 30–45 minutes for a thinner sauce. If you want the sauce to be liquid, you can use an immersion blender to mix the sauce once you’ve removed it from heat. Season with salt and pepper to taste. If serving immediately, garnish with fresh chopped parsley.