Cherry tomato and white wine sauce Recipe

A delicious sweet sour buttery sauce, that would work equally well with pasta fish or chicken dishes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 2.3/5

Les ingrédients

Pour people
  • Cherry tomato(es) : 20 whole
  • Unsalted butter : 200 g
  • Dry white wine : 200 ml
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn


  • ETAPE 1

    Dice the butter
    Heat a deep pan, add olive oil and the de-stalked tomatoes.
    When the skins blister, add the white wine and reduce by half. As the skin separates from the tomatoes pick out and break up the flesh with a whisk.
    When the sauce is reduced to a thicker consistency add the diced butter a piece at a time,until the sauce takes a thick buttery consistency, season to taste.

Chef's tip

«This rich, sweet-sour, buttery rich sauce goes just as well with pasta or with chicken or fish dishes»

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