Rosemary vegetarian sauce, quick recipe
Il vegetarian sauce with rosemary is an exquisite recipe that reveals a lesser known use of rosemary, typically used in meat dishes, and in roasts in particular. Here's how to prepare it (doses for 4 people).
· 300 g of tomato pulp or pureed tomatoes
2 cloves of garlic
2 or 3 whole sprigs of rosemary
1/2 teaspoon of sugar
1/2 teaspoon of salt
· extra virgin olive oil
Pour the extra virgin olive oil into a saucepan and dry the peeled garlic together with the shallot and a couple of sprigs of rosemary. Then add the pulp or the peeled tomatoes, salt, pepper and half a teaspoon of sugar to remove the sour. The sauce will have to cook for about twenty minutes. Halfway through cooking, add more rosemary.