Tomato Basil Pan Sauce
This might be the quickest tomato sauce ever.
Servings 1.5 cups of sauce
Calories 24kcal
Ingredients
- 1 cup gluten free chicken broth
- 8 ounces cherry tomatoes cut in half
- dash of basil
- 2 tablespoon cold butter
Instructions
- After you have cooked your meat, don’t clean the pan. Add chicken broth, tomatoes and basil to the hot skillet. Bring to a boil and simmer for about 15 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork.1 cup gluten free chicken broth, 8 ounces cherry tomatoes, dash of basil
- Whisk in cold butter. Pour over chicken and serve.2 tablespoon cold butter
Notes
- This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
- Variation: If dairy agrees with you, add 1/4 cup of heavy cream for a "pink" style sauce.
- Leftover sauce will last in the fridge for four days, stored in an airtight container.
Nutrition
Calories: 24kcal
did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!
