Thick red wine and garlic sauce

This sauce is suitable for all manner of red meats--beef, buffalo, kangaroo, emu, venison and, yeah, about anything else that's red and meaty. It's based on a Charlie Trotter recipe. His recipe used as much garlic with a whole bottle of wine, but here I wanted a much stronger garlic flavour. Too, I didn't use the capsicum or celery his recipe called for. And, yeah, substituted sherry vinegar for his balsamic, as it seemed--for no particularly compelling reason--right.

Ingredients:

250 mL red wine (I used cab sav)
1 tbs butter, softened
1 tbs port
1 tbs sherry vinegar
6 cloves garlic, sliced
2 bay leaves, torn
1 onion, sliced
1 tomato, diced
a splash of olive oil
freshly ground black pepper
sea salt

Heat some oil in a small saucepan. Fry the garlic and onion until soft. Season with sea salt and black pepper. Add the bay leaves, tomato, port and sherry vinegar. Reduce until the liquid is almost gone. Keep seasoning with salt and black pepper. Add the red wine and reduce by half. Take saucepan off heat and pour through a sieve into a jug or other vessel. Use a spoon to squeeze all the liquid you can out of the garlic, onion and tomato. Stir butter into the sauce and season again, if necessary.