Rosemary vegetarian sauce, quick recipe
The rosemary vegetarian sauce is a delicious recipe that reveals a lesser-known use of rosemary, typically used in meat dishes, especially roasts. Here's how to prepare it (serves 4).
Ingredients
· 300 g of tomato pulp or peeled tomatoes
· 2 cloves of garlic
· 3 shallots
· 2 or 3 whole sprigs of rosemary
· 1/2 teaspoon of sugar
· 1/2 teaspoon of salt
· extra virgin olive oil
· pepper
Preparation
In a pot, pour the extra virgin olive oil and sauté the peeled garlic along with the shallot and a couple of rosemary sprigs. Then add the tomato pulp or peeled tomatoes, salt, pepper, and half a teaspoon of sugar to remove the acidity. The sauce should cook for about twenty minutes. Halfway through cooking, add more rosemary.
Stefania Sepulcri
