Sauce Provençale
Sauce tomate with garlic, olives, white wine and herbs
Sauce tomate pushed south: garlic, white wine, olives and a lot of herbs. Good with fish, lamb or eggs, and better the day after it is made.
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 3 cups Sauce Tomate (see Sauce Tomate)
- 1/2 cup black olives, pitted and halved
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- 2 tablespoons chopped basil
- Kosher salt and black pepper
Instructions
- Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook gently for 2 minutes, until fragrant but not coloured.
- Add the white wine and reduce by half.
- Add the sauce tomate, thyme and oregano, and simmer gently for 20 minutes.
- Stir in the olives and warm through for 5 minutes.
- Off the heat, add the basil. Season with salt and pepper.