Provençal Sauce

Ingredients

• 12 tomatoes
• 2.5 decilitres olive oil
• salt
• pepper
• 1 pinch powdered sugar
• 1 small clove garlic
• 1 teaspoon parsley

Instructions

1. Peel, press, seed, and crush the tomatoes. Heat the smoking oil in a sauté pan (sautoir). Add the crushed tomatoes and season with salt, pepper, and a pinch of powdered sugar. Stir in the well-crushed garlic clove and the chopped parsley. Cover and let the sauce simmer gently for half an hour, reducing to a soft tomato fondue (fondue de tomates).