Sauce Provencal (Provençal Tomato Sauce)

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Makes about 1 cup (240 ml)

Sauce Provencal Tomato Sauce cooked sous vide with SousVide Supreme.



  • 1 pint cherry or grape tomatoes
  • ½ small onion, peeled and chopped finely
  • 1 shallot, peeled and minced
  • 5 or 6 large basil leaves, chopped
  • 2 or 3 sprigs fresh thyme, stripped for leaves
  • 1 small handful fresh parsley, stemmed and chopped
  • ½ teaspoon (2.5 ml) sea salt
  • ¼ teaspoon (1.25 ml) ground black pepper
  • 1 tablespoon (15 ml) olive oil


  1. Fill and preheat the SousVide Supreme to 182F/83C.
  2. Put all ingredients into a small (quart/0.9 liter) cooking pouch and vacuum seal, keeping the tomatoes in a single layer for even cooking.
  3. Submerge the pouch in the water oven to cook for 30 to 45 minutes.
  4. Remove the pouch and when cool enough to handle, knead the sauce through the pouch to pop the tomatoes. (Or you can open the pouch and pour the sauce into a blender or food processor and pulse a few times to blend to a smoother consistency if you prefer.) It should be somewhat chunky.

To keep warm for serving: keep in (or return sauce to) a zip pouch, use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; drop the pouch into a warm water oven.

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