Julia Child's Provençale Tomato Sauce

tasteofhome.com

Cindy A

⅓ cup finely minced yellow onion

2 tablespoons olive oil

2 teaspoons flour

3 pounds ripe red tomatoes, peeled, seeded, juiced and chopped

⅛ teaspoon sugar

2 cloves mashed garlic

a medium herb bouquet: 4 parsley sprigs, 1 small bay leaf, 1 sprig (¼ teaspoon) thyme tied in cheesecloth

⅛ teaspoon fennel seeds

⅛ teaspoon dried basil

small pinch saffron

small pinch of ground coriander

¼ teaspoon dried orange peel granules (or a 1-inch piece of dried orange peel)

½ teaspoon salt

Optional: 1 to 2 tablespoons tomato paste

salt and pepper to taste

subheading: Tools You’ll Need:

subheading: Shop Now:

3-Quart Saucepan: Use a high-sided saucepan like this to simmer the sauce-or a Dutch oven, if you have one.

Shun Chef’s Knife: This 8″ chef’s knife is a must-have for our Test Kitchen cooks.

Wooden Spoon: I love wooden spoons because they won’t scratch the bottom of my cookware. Just be sure to keep separate spoons for sweet and savory cooking.

subheading: Initial Thoughts:

Fresh tomatoes are the star of this sauce! The best time to make this recipe is when tomatoes are at the height of their ripeness during the summer. (Not sure what type of tomatoes to use? This guide explains what to do with each type of tomato.) The best part is that this sauce is perfect for freezing, meaning you can enjoy the flavors of late summer during the height of winter.

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