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