Tomato-Rosemary Pan Sauce

Cinco de Mayo - Side Dish

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.

Brief

Servings: 4

Yield: 4 serving

Tomato-Rosemary Pan Sauce

Ingredients

¼ cup low-sodium canned chicken broth

¼ cup dry vermouth or dry white wine

4 canned tomatoes

chopped

½ teaspoon minced fresh rosemary

1 tablespoon butter

Spicy Mezcal Margarita

Side Dish

Directions

Step 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.

Nutritional Information

Tomato-Rosemary Pan Sauce

Servings Per Recipe:4

Calories: 69.7

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 6.6g 2%

Dietary Fiber: 1.1g 5%

Sugars: 3.9g

Fat: 3.1g 5%

Saturated Fat: 1.9g 9%

Cholesterol: 7.9mg 3%

Vitamin A Iu: 220.7IU 4%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 8%

Vitamin C: 10.3mg 17%

Folate: 9.1mcg 2%

Calcium: 36.7mg 4%

Iron: 1.1mg 6%

Magnesium: 13.7mg 5%

Potassium: 223.8mg 6%

Sodium: 187.6mg 8%

Thiamin: 0.1mg 5%

Calories From Fat: 27.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.