Sauce Provençal

Method

Chop the garlic finely. Quarter or sixth the tomatoes. Sprinkle them with small amounts of sugar. Set aside.

Heat a small saucepan over medium-low heat. Melt the butter and saute the garlic until soft. Do not burn the garlic! Add white wine. Reduce the liquid by half. Add the tomatoes and simmer until the tomatoes are warmed through. Do not allow the tomatoes to liquify. They must retain their integrity for texture. Season with salt and pepper. Add the parsley. Enrich the sauce with 2 Tbl butter and remove from heat. This sauce is not meant to be thick. Pairs well with standing rib roast, broiled pork loin chops or rotisserie chicken.

note

6 canned tomatoes, peeled and chopped, can be substituted for the fresh tomatoes.