I love this sauce because it's different. During my first semester of cooking classes, we had to make a beurre blanc similar to this and I think it became one of my favorite sauces. It's so rich from the butter and the roasted red pepper and hint of tomato adds a great acidic flavor. Also, a beurre blanc goes great with fish.
Pan- Sautéed Halibut
garlic and parsley butter
Roasted Red Pepper Beurre Blanc