Store this versatile condiment in the fridge for up to a week. Let it come to room temperature before spooning over chicken, fish, or steak or tossing with grains.
1/4 cup olive oil, divided
2 garlic cloves, minced
1 small shallot, minced
1 pt. cherry or grape tomatoes, halved
1/4 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 cup unsalted butter, cubed
3 tablespoons finely chopped fresh herbs (such as chives, parsley, cilantro, and basil)
Est. added sugars 0g
How to Make It
Heat 1 tablespoon oil in a small saucepan over medium heat. Add garlic and shallot; cook 6 minutes or until soft, stirring occasionally. Add tomatoes, wine, salt, and red pepper; cook 15 minutes or until tomatoes break down and release their juices and liquid has almost evaporated, stirring occasionally. Remove pan from heat; cool for 2 minutes. Add butter, herbs, and remaining 3 tablespoons oil; stir until butter melts. Serve immediately, or refrigerate in an airtight container up to 1 week.