Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Hunter Lewis
Recipe by Cooking Light July 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 10 (serving size: 1 tbsp.)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

103 calories; fat 10.1g; saturated fat 3.7g; mono fat 5.2g; poly fat 0.8g; carbohydrates 2g; fiber 1g; cholesterol 12mg; sodium 99mg; calcium 8mg; sugars 1g.
Advertisement