Directions:
- In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
- Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.72 Kcal (773 kJ) | ||
| Calories from fat | 113.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 19% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 247.12mg | 10% | |
| Potassium | 346.37mg | 7% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.15 Kcal (390 kJ) | ||
| Calories from fat | 57.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 19% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 5% | |
| Sodium | 124.61mg | 10% | |
| Potassium | 174.66mg | 7% | |
| Total Carbs | 2.57g | 2% | |
| Sugars | 1.3g | 10% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 1.51g | 6% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 8.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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