Tangy Rosemary and Tomato Sauce

Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce.

• 1 Tbs. olive oil
• 1/4 cup minced shallot
• 1/4 cup minced carrot
• 1/4 cup minced celery
• Kosher salt
• 2 Tbs. tomato paste
• 1/2 cup sherry vinegar
• 1 Tbs. Worcestershire sauce
• 3-1/2 cups unsalted or lower-salt beef stock or broth; more as needed
• 1 tsp. finely chopped fresh rosemary
• 2 Tbs. cornstarch mixed with 2 Tbs. cool water
• 1/4 cup drained capers, rinsed and chopped
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• Freshly ground black pepper

Heat the oil in a 2-quart saucepan over medium heat. Add the shallot, carrot, celery, and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are beginning to brown around the edges, about 6 minutes. Turn the heat down to medium low, add the tomato paste, and cook, stirring, until the tomato paste has thickened and is a few shades darker, another 2 to 3 minutes. Add the vinegar, turn the heat up to high, and boil gently until thick again, about 4 minutes. Stir in the Worcestershire sauce. Add the stock and the rosemary, bring to a boil, and boil gently until the sauce is reduced to about 2 cups, about 25 minutes.

Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if the sauce is too thick, add a little more stock. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day; reheat gently.) Whisk in the capers, parsley, and butter until incorporated and season to taste with salt and pepper.