Julia Child's Provençale Tomato Sauce Recipe

Name: Julia Child's Provençale Tomato Sauce Recipe
Ingredients: 1/4 cup olive oil; 2/3 cup finely minced yellow onions; Kosher salt and black pepper; 4 teaspoons all-purpose flour; 5 to 6 pounds ripe tomatoes, quartered; 1/8 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)

cooking.nytimes.com

This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with...

View Original

Share this recipe:

Ingredients

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 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)