Provençale

Tomato sauce with garlic, olive oil and parsley added late so the garlic stays green rather than sweet.

40 ml — olive oil

12 g — garlic

500 g — ripe tomatoes

12 g — parsley

4 g — salt

1 pinch — cayenne

Warm the oil, add the sliced garlic and take the pan off the heat the moment it smells — thirty seconds at most. Garlic that has browned is a different ingredient.

Add the chopped tomatoes and cook fast over a high flame for ten minutes, so the sauce stays fresh and slightly rough. Parsley goes in with the heat off.

Grilled fish, aubergine, lamb chops, eggs baked in a dish.