Tomato-Rosemary Pan Sauce Recipe
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Tomato-Rosemary Pan Sauce

By: USA WEEKEND columnist Pam Anderson 
"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."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (3)

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Original Recipe Yield 4 serving
 

Ingredients

  • 1/4 cup low-sodium canned chicken broth
  • 1/4 cup dry vermouth or dry white wine
  • 4 canned tomatoes, chopped
  • 1/2 teaspoon minced fresh rosemary
  • 1 tablespoon butter

Directions

  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 70 | Total Fat: 3.1g | Cholesterol: 8mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on May 4, 2010 by SunnyByrd   view full review
Nice! I actually bought vermouth for this after I read how it could be used in other recipes...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 19, 2008 by JD123   view full review
Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 1, 2010 by Keli   view full review
We loved this recipe. I used frozen chicken breast strips and cooked them on the stove in the...

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