Provencal de Tomate

This is the first of the many Guiltless Gourmand recipes that I would be sharing with you. The last time was for the Protein Menu: Sticky Pork Ribs. This time, I am sharing with you one of the common sauces the French use. 

Used with almost anything that involves pasta or any dish that uses tomato sauce. 

Provencal de Tomate


  • 28 ounces tomatoes
  • 1 cup button mushroom
  • 1/4 cup green bell pepper
  • 1/4 cup black olives
  • 1/2 cup onions
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon dried marjoram
  • 1 sachet tomato sauce
  • 1 sachet tomato paste

What you need to do:

  • Create a cross on each tomato for easy peeling once the tomato boils.

  • You know it's ready when you can see tomatoes peel.
  • Deseed and remove peeling.

  • Chop tomatoes thinly.

  • Slice black olives.

  • Dice the bell pepper.

  • Saute everything!

  • Make sure everything is tender and cooked.

  • Once cooked, divide it to two. Place the half on a blender and blend til smooth.

  • Add tomato sauce in between blending.

  • Once blended, bring back to boil with the remaining half of the veggies.

  • Add water in case the sauce is a bit thick.

  • To add color, mix in the tomato paste.

  • Simmer for 30 minutes.
  • Cook your preferred pasta.

  • Once al dente, add on to the sauce.

  • Serve with pasta and freshly baked garlic bread. Recipe for that on the next blog post. :)

The Verdict: The sauce was great! It was not the usual smooth tomato sauce you always get from restaurants. I loved the different texture the sauce had, crunchy bell pepper, tender mushroom and black olives. Sprinkle black pepper as desired! 

That is all.
For now.


  1. Yum tomato! Yum olives! But I'm too lazy to cook? Pwede mo apply as your taster?


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