Ingredients:

• 2 oz. white wine
• 2 each large tomato (cut into 6 pieces)
• 1 T fine diced shallot
• 1 T fresh minced garlic
• Salt and pepper to taste
• 3 oz whole soft butter

Directions:

1. Sauté the onions and garlic in 1 tablespoon butter until translucent. 
2. Add tomatoes and caramelize bottom of the pan. 
3. Add wine to deglaze the pan. 
4. Cook until everything is soft and tender and puree mixture. 
5. Season with salt and pepper. 
6. Bring back to a boil, remove from heat and whisk in remaining soft butter.