Tomato-Rosemary Pan Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 15, 2013
I am so glad I tried this. It is soooo good! I used white wine and crushed tomatoes (about 1/2 jar) because that's what I had, and it was great. I put it over chicken that I had pan fried with a little extra rosemary. Worked well with green beans/almonds and brown rice/quinoa and a little of the extra wine :). It has great flavor and is really easy. Try it!
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Reviewed: Aug. 13, 2013
I have made this sauce a number of times. I frequently use it on pork chops and serve over rice or buttered noodles. I also have put it over chicken and served with rice. Steak is actually my least favorite meat to serve it with, but that's just my personal taste. I have also made it with diced tomatoes with chiles in times when I wanted a spicier dinner, and that is also very good.
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Reviewed: Nov. 30, 2010
We loved this recipe. I used frozen chicken breast strips and cooked them on the stove in the sauce and it was wonderful! So easy and hassle free, I will definitely be making this again
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Reviewed: May 3, 2010
Nice! I actually bought vermouth for this after I read how it could be used in other recipes calling for white wine. This sauce is good. I l added a little more rosemary because we both really love it. I also think doubling the sauce is a good idea if you are making 4 steaks. I used the recipe as written and it really only made enough for 2 mid-size ribeyes - but I like the sauce thickish and a thinner sauce would obviously go further. I seasoned my steaks with salt and back pepper only, and made the sauce in the searing pan. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2008
Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would overpower the taste, but it actually seemed to enhance the other flavors! very tasy. Thanks for sharing!
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Cooking Level: Intermediate

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