Tomato-Rosemary Pan Sauce by USA WEEKEND columnist Pam Anderson

Tomato-Rosemary Pan Sauce

Recipe by
Published 28th Sep 2021

This sauce can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter. This amount is enough for four steaks.

Tomato-Rosemary Pan Sauce Ingredients

  • ¼ cup low-sodium canned chicken broth
  • ¼ cup dry vermouth or dry white wine
  • 4 canned tomatoes, chopped
  • ½ teaspoon minced fresh rosemary
  • 1 tablespoon butter

Tomato-Rosemary Pan Sauce Cook Instructions

Prep-
Cook-
Ready In-
Servings4 serving
  1. Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Tomato-Rosemary Pan Sauce Nutritions

  • Calories: 69.7 calories
  • Carbohydrate: 6.6 g
  • Cholesterol: 7.9 mg
  • Fat: 3.1 g
  • Fiber: 1.1 g
  • Protein: 1.1 g
  • SaturatedFat: 1.9 g
  • Sodium: 187.6 mg
  • Sugar: 3.9 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, World Cuisine Recipes will earn an affiliate commission if you click through the link and finalize a purchase.

Popular Recipes