Prep time 5 minutes

Cook time 20 minutes


1 can (14.5 oz) Contadina® Diced Tomatoes with Roasted Garlic and Herbs, not drained

1 cup College Inn® Chicken Broth

2 Tbsp. butter

2 Tbsp. all-purpose flour

1/4 medium yellow onion, peeled but not chopped

2 tsp. balsamic vinegar

1 fresh thyme sprig

1/2 tsp. dried rosemary

Salt and black pepper, to taste


  1. Place tomatoes and broth in a blender and blend until smooth; set aside.

  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook about 30 seconds; add tomato-broth mixture and whisk well to combine.

  3. Add onion, balsamic vinegar, thyme and rosemary. Simmer 15 minutes on low, stirring occasionally, until reduced and thickened slightly. Remove onion and thyme sprig, season to taste with salt and pepper and enjoy spooned over your favorite roast dinner.

  • To intensify the flavor, stir in the pan drippings from your roast (particularly roasted chicken and porchetta), it’s incredible!
  • Recipe can be doubled.
  • Recipe makes approx. 2 1/2 cups



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