Tomato Wine Pan Sauce

Tomato Wine Pan Sauce

Deglaze the skillet with wine and simmer tomatoes into a glossy, savory pan sauce.

Total 20 min Makes 16 oz Calories 110/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

This sauce builds on the browned bits left behind from searing meat, combining dry white wine, tomatoes, and aromatics into a rich reduction. Finished with a swirl of butter, it coats chicken, pork, or pasta with a tangy, savory depth. It comes together in the same skillet in under 20 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup shallot, minced
  • 3/4 cup dry white wine
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup chicken stock
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons unsalted butter, cold, cubed
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat (use the same skillet used to sear meat, if applicable, leaving behind any browned bits).

  2. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 1 minute.

  3. Pour in the white wine, scraping the bottom of the skillet to release any browned bits, and simmer until reduced by half, about 3 minutes.

  4. Stir in the crushed tomatoes, chicken stock, oregano, and red pepper flakes. Bring to a simmer.

  5. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

  6. Remove the skillet from heat and whisk in the cold butter, one piece at a time, until the sauce is glossy.

  7. Stir in the fresh basil, salt, and black pepper. Taste and adjust seasoning as needed.

  8. Spoon the sauce over seared chicken, pork, or cooked pasta and serve immediately.

Rate this recipe

★ 4.1 (1)

Tomato Wine Pan Sauce

This sauce builds on the browned bits left behind from searing meat, combining dry white wine, tomatoes, and aromatics into a rich reduction. Finished with a swirl of butter, it coats chicken, pork, or pasta with a tangy, savory depth. It comes together in the same skillet in under 20 minutes.

20 min 16 oz 110 cal

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup shallot, minced
  • 3/4 cup dry white wine
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup chicken stock
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons unsalted butter, cold, cubed
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium heat (use the same skillet used to sear meat, if applicable, leaving behind any browned bits).

  2. 2

    Add the shallot and garlic and cook, stirring, until fragrant and softened, about 1 minute.

  3. 3

    Pour in the white wine, scraping the bottom of the skillet to release any browned bits, and simmer until reduced by half, about 3 minutes.

  4. 4

    Stir in the crushed tomatoes, chicken stock, oregano, and red pepper flakes. Bring to a simmer.

  5. 5

    Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

  6. 6

    Remove the skillet from heat and whisk in the cold butter, one piece at a time, until the sauce is glossy.

  7. 7

    Stir in the fresh basil, salt, and black pepper. Taste and adjust seasoning as needed.

  8. 8

    Spoon the sauce over seared chicken, pork, or cooked pasta and serve immediately.