Provençale Sauce (Vegan)

This is a really versatile sauce that can be stirred through pasta or rice, served with meat, fish or vegetables or even put on top of a jacket potato.

Made up of stuff you probably already have in your cupboards, this is the perfect recipe for a rainy day. This time, I decided to serve mine with a grilled sea bass fillet and some crispy kale for a satisfying but light dinner.

Provençale Sauce (Vegan)
Serves 4

oil
1 onion, peeled and diced
3 cloves garlic, finely chopped
200ml white wine (optional)
400g tin tomatoes
150g pitted black olives, roughly chopped
2 tbsp capers
10g fresh basil (optional)
sea salt and freshly ground black pepper

In a large frying pan or casserole, fry the onion in a little olive oil and a pinch of salt for 8 to 10 minutes, until soft. Add the garlic, fry for a further minute then add the wine (if using) and bubble away until reduced to almost nothing.

Add the tomatoes and black olives and bring to a very gentle simmer. Cook for 10-15 minutes over a low heat to thicken. Season liberally with salt and pepper then serve sprinkled with torn basil leaves.