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Rosemary tomato red wine sauce served
Rich and silky red wine reduction with tomato and herbs

Rosemary, tomato and red wine sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is a textbook example of reduction. The tannins of the red wine and the savoury umami of the tomato condense into an intense essence. The cold butter added at the end not only gives it a shine but also rounds off the acids, making the final result silky smooth. Perfect for roasts or pasta.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine French, International

Ingredients

Equipment Needed

  • Saucepan
  • Whisk

Allergen Information

⚠️ Sulphites (wine)
⚠️ Milk (butter)

Instructions

1 ✓

Sauté the finely chopped onion and garlic in the oil together with the rosemary.

Tip: Fat extracts the essential oils of rosemary best.
2 ✓

Pour in the wine and boil over high heat until half of it evaporates.

Tip: This step is essential for the alcohol to evaporate, leaving only the flavour of the wine.
3 ✓

Add the tomato, sugar, and vinegar. Simmer gently for 15 minutes until thickened.

Tip: Slow cooking concentrates the flavours.
4 ✓

Remove the rosemary, take off the heat, and stir in the cold butter until melted.

Tip: This is called mounting (monter au beurre): the butter forms an emulsion with the sauce, making it thicker and glossy.

Recipe FAQ

It's too sour, what should I do?
Both wine and tomato are acidic. A pinch of bicarbonate of soda neutralises acid, or a little extra butter/sugar hides it.

Ingredients

  • 400 g Passata (Sieved tomatoes)
  • 150 ml Dry red wine
  • 2 sprigs Fresh rosemary
  • 1 pc Shallot (or red onion)
  • 2 cloves Garlic
  • 20 ml Olive oil
  • 20 g Brown sugar
  • 10 ml Balsamic vinegar
  • 1 pinch Salt
  • 20 g Cold butter