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Tomato-Rosemary Pan Sauce

"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."
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servings 70 cals
Original recipe yields 4 servings (4 serving)


  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


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

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Read all reviews 6
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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 l...

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...

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

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 sh...

This was a lot better than I thought it was going to be! I sautéed a dab of minced garlic in olive oil, then used Chardonnay and chicken broth with a can of roasted diced tomatoes as directed wi...

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 wit...