Sauce Provençale
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 363. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 medium tomatoes (about 1 pound)
- 1/2 teaspoon salt
- 1/4 cup sliced green onion
- 1 clove garlic, minced
- 2 tablespoons margarine or butter
- 1/2 cup dry white wine
- 2 tablespoons snipped parsley
Instructions
- Peel, seed, and chop 3 medium tomatoes (about 1 pound). Sprinkle tomatoes with 1/2 teaspoon salt; set aside.
- Cook 1/4 cup sliced green onion and 1 clove garlic, minced, in 2 tablespoons margarine or butter till tender but not brown. Add to mixture, 1/2 cup dry white wine, and 2 tablespoons snipped parsley. Bring to boiling; reduce heat. Boil gently 10 minutes (you should have about 1 1/4 cups). Serve with beef or pork.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Raïto sauce provençale à la tomate.jpg" by ilovebutter; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Ra%C3%AFto_sauce_proven%C3%A7ale_%C3%A0_la_tomate.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.