Rich Tomato and Red Wine Butter Glaze

1. Heat Oil and Sauté Aromatics

Start by heating 1 teaspoon of extra-virgin olive oil in a small saucepan over medium heat. When the oil is hot, add the minced garlic and shallot. Cook, stirring constantly, for about a minute, or until they begin to soften and release their aromas.

2. Cook Tomatoes and Rosemary

Raise the heat and add the 3 whole canned tomatoes along with the fresh rosemary sprig. Using a wooden spoon, smash the tomatoes against the sides of the pan. Continue to cook and stir constantly for 3 to 4 minutes, until the tomatoes become thick and start sticking to the pan, browning slightly.

3. Add Liquids and Reduce

Add the 1/2 cup of fruity red wine, 1/4 cup of sherry vinegar, and 1 teaspoon of Worcestershire sauce to the pan. Bring the mixture to a boil and let it boil for about 10 minutes. You are looking for a very thick consistency, similar to tomato jam.

4. Season

Once the mixture has thickened, stir in 1/4 teaspoon of granulated sugar and 1/4 teaspoon of kosher salt until fully combined.

5. Incorporate Butter

Add the 6 tablespoons of very cold unsalted butter to the pan. Stir in circles with a whisk, fork, or wooden spoon until the butter is fully incorporated into the sauce, creating a silky and glossy finish. If needed, you can add an extra 1/2 tablespoon of butter to achieve the desired consistency.