Recipe BookKitchen FoundationsSauces & Jus

Provençale Tomato Sauce

Name: Provençale Tomato Sauce
Yield: Approximately 780 g sauce
Ingredients: 700 g Tomato Mother Sauce; 100 g Onion, finely diced; 15 ml Olive oil; 8 g Garlic, minced; 2 g Thyme leaves; 15 g Basil, torn

Tomato sauce with soft onions, garlic, thyme and fresh basil.

Provençale Tomato Sauce prepared as described in the recipe

Tomato sauce with soft onions, garlic, thyme and fresh basil.

Approximately 780 g sauce

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Ingredients

Batch

Tomato Mother Sauce700 g
Onion, finely diced100 g
Olive oil15 ml
Garlic, minced8 g
Thyme leaves2 g
Basil, torn15 g

Method

Sweat onion in olive oil for 8 minutes, then add garlic and thyme for 1 minute.
Add tomato sauce and simmer gently for 10 minutes.
Stir in basil off heat and taste.

Chef’s notes

Use with roast vegetables, fish or grilled chicken.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Vegan

Used in

Roast Kingklip, Tomato & White Beans

Also in the Recipe Book

Tomato Mother Sauce

Last refined · October 2026