Plum Tomato Sage Sauce
|Onion||1 Small, finely chopped|
|Chopped sage leaves||1 Tablespoon (Fresh)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Ripe plum tomatoes||3 Pound, peeled and chopped|
|Shredded parmesan cheese||1 Tablespoon|
In 10 inch skillet, heat olive oil over medium low heat.
Add onion and cook until very tender and slightly golden, about 15 minutes.
To onion in skillet, add chopped tomatoes with their juice, chicken broth, and white wine; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring and pressing tomatoes with back of slotted spoon occasionally during cooking to crush them.
Remove cover and simmer tomato mixture 25 to 30 minutes longer, stirring occasionally, until sauce has reduced and thickened slightly.
Stir in butter, sage, and salt.