Tomato Butter Sauce for Pasta
Yield: 2 Cups
Food and Wine April 1995

2 c dry white wine
1 1/4 c sherry vinegar
1 c plum tomatoes coarsely chopped
3 large shallots, chopped
1 1/2 tsp black peppercorns
1 1/2 tsp coriander seeds
1/2 c heavy cream
1/2 lb (2 sticks) cold butter cut into tbs; pieces
salt and pepper to taste

In a large nonreactive saucepan, combine the wine, vinegar, tomatoes, shallots, black peppercorns, and coriander seeds and boil over high heat until reduced by three-quarters, about 30 minutes. Add the cream and boil for a few minutes to thicken slightly. Can be prepared to this point up to 1 day ahead. Let cool, then strain and refrigerate. Return to a simmer before proceeding. Reduce heat to low and start whisking in the butter, a few pieces at a time, adding more before the last batch is fully incorporated. Remove pan from heat the moment all the butter is incorporated; overheating will cause the sauce to separate. Pass the sauce through a fine strainer into a clean nonreactive pan. Season with salt and pepper. Keep the sauce in a warm place until time to serve. Pour over pasta.