Chef Simeon’s Tomato Confit Butter Sauce

This sauce is great on fish, especially drum!


  • 1 pint cherry tomatoes (halved)
  • 1/8 tsp crushed red pepper
  • 5 tbsp butter
  • ¼ cup white wine
  • 1 tbsp garlic
  • Juice ½ lemon
  • Kosher salt & pepper


  1. In a small pan heat the garlic until it becomes aromatic.
  2. Add butter, cherry tomatoes, crushed red pepper, white wine and lemon juice.
  3. Cook down until the cherry tomatoes start to wrinkle.  Salt and Pepper to Taste.

Another way to prepare – soak cherry tomatoes in white wine vinegar, garlic, salt, and pepper for 1 day.  Add to butter mixture and cook the same way as above.


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