Tomato-Rosemary Pan Sauce

Ingredients:
- 1/4 cup low-sodium canned chicken broth
- 1/4 cup dry vermouth or dry white wine
- 4 canned tomatoes, chopped
- 1/2 teaspoon minced fresh rosemary
- 1 tablespoon butter

Directions:
- Combine broth, vermouth, tomatoes and rosemary in a measuring cup.
- Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half.
- Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth.
- Spoon sauce over cooked steaks and serve immediately.