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Tangy Rosemary and Tomato Sauce

Martha Holmberg
  • minutes
  • Serves 2

INGREDIENTS

1/4 cup

Carrot

1/4 cup

Celery

2 tbsp

Flat-leaf parsley, fresh

1 tsp

Rosemary, fresh

1/4 cup

Shallot

2 tbsp

Tomato paste

3 1/2 cups

Unsalted or lower-salt beef stock or broth

1/4 cup

Capers

1 tbsp

Worcestershire sauce

1

Black pepper, Freshly ground

2 tbsp

Cornstarch mixed with

1

Kosher salt

1 tbsp

Olive oil

1/2 cup

Sherry vinegar

2 tbsp

Butter, unsalted