Photo: Jennifer Causey; Styling: Claire Spollen
Active Time
25 Mins
Total Time
25 Mins
Serves 10 (serving size: 1 tbsp.)

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.

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.

Ratings & Reviews

Rachel's Review

July 09, 2016
This is amazing. I normally double any wet ingredients in a cooking light recipe as they can be a bit dry, but my version of this turned our wonderfully!  

martyj's review

June 12, 2016
This is delicious! I served it with grilled halibut. I used the recommended spices (salt, pepper, and turmeric). I conquered my fears of grilling fish tonight and did not use a pan :) This is great with fish and would be great with chicken, steak, whatever. I used for herbs: basil, parsley, and chives.