Provencal sauce (2)
Provencal sauce (2)
Provencal sauce (2)
5
1
Stefano Moraschini
Heat two tablespoons of olive oil, let them soften the onion, when he took the wine poured color, evaporate it then add the tomatoes peeled and passed to Mashers, a cup of boiling water, a clove of garlic and herbs, chopped salted and odorous pepper thoroughly.
Cook over low heat 20 minutes.
Remove the garlic, add the pitted olives and cut into fillets, capers.
You heat a few minutes.
Calories calculation
Calories amount per person:
248
Ingredients and dosing for 4 persons
License
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