Julia Child's Provencale Tomato Sauce Recipe

Name: Julia Child's Provencale Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; ⅔ cup finely minced yellow onions; Kosher salt and black pepper; 4 teaspoons all-purpose flour; 5 to 6 pounds ripe tomatoes, quartered; ⅛ teaspoon sugar, plus more to taste; 4 cloves garlic, minced or put through a press; A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth; 1/4 teaspoon fennel seeds; 1/2 teaspoon dried basil, oregano, marjoram or savory; Large pinch saffron threads; 1 dozen coriander seeds, lightly crushed; 1 2-inch piece dried orange peel (or 1/2 teaspoon granules); 2 to 3 tablespoons tomato paste (optional)

Servings: persons

1/4 cup olive oil
⅔ cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
⅛ teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

1
In a large heavy pot, heat the oil over medium-low heat.
2
Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned.
3
Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
4
Meanwhile, fit a food processor with the coarse grating blade.
5
Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse puree.
6
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot.
7
Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice.
8
Then uncover and simmer for about an hour, until thick.
9
The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon.
10
Remove herb bouquet and taste.
11
Season with salt, pepper, sugar and tomato paste, and simmer two minutes more.
12
The sauce may be used immediately, refrigerated or frozen for up to 6 months.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, ⅔ cup finely minced yellow onions, Kosher salt and black pepper, 4 teaspoons all-purpose flour, and more.

Yes, Julia Child's Provencale Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Julia Child's Provencale Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions