Tomato Cream Sauce

2 Tbsp unsalted butter

1 shallot, chopped

1 clove garlic

1/3 cup tomato paste

1/2 cup white wine

1 1/2 cups heavy cream

1/4 cup grated parmesan cheese

salt and pepper

Melt the butter in a sauce pan and add the shallots and garlic with a pinch or two of salt. Saute until fragrant and add the tomato paste continuing to cook until it begins to stick to the bottom of the pan a little. Use the wine to deglaze the pan, pulling up all the stuck bits. Continue to cook until the wine is reduced to half it's volume. Add the cream and bring to a boil. Remove from heat and stir in the parmesan. Adjust seasoning to taste.