Smoked Tomato Butter Sauce

• 2 tablespoons sherry vinegar
• 4 tablespoons red wine
• 6 black peppercorns
• 2 thyme leaves
• 1 bay leaf
• 1/4 cup heavy cream
• 1 1/2 cup smoked tomato sauce
• 1/2 pound unsalted butter, cut into cubes
• Salt and pepper, to taste
• 2 tablespoons chiffonade basil

1. In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf.
2. Bring the liquid up to a simmer and reduce by half, about 2 minutes.
3. Add the cream and .reduce by half again, about 2 minutes.
4. Stir in tomato sauce.
5. Mount in the butter cubes and strain through a chinoise.
6. Season with salt and pepper.
7. Spoon the sauce in the center of the plate and spread the rim with the sauce.
8. Place the sandwich in the center of the sauce.
9. Garnish with basil.

sherry vinegar, red wine, black peppercorns, thyme, bay leaf, heavy cream, tomato sauce, butter, salt, chiffonade basil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-tomato-butter-sauce-recipe.html (may not work)