Quick Rosemary Tomato Sauce
Makes 4-5 servings, enough for 1 pound of pasta. Recipe is from “Tomatoes, a Savor the South Cookbook” by Miriam Rubin, who writes, “This is a recipe you’ll turn to often in tomato season — or anytime — for a quick, delicious meal. Feel free to use any tomatoes that are getting soft or mealy. If you prefer a thicker sauce, stir in 1-2 tablespoons of tomato paste when it’s nearly done. You can also make it with canned tomatoes.”
3 tbls. olive oil
2 large garlic cloves, thinly sliced
2 to 3 rosemary sprigs (about 2 inches long)
3 lbs. ripe tomatoes, about half San Marzanos or Romas and the rest heirlooms or sauce tomatoes, peeled, cored and cut into rough 1/2-inch pieces (about 6 cups) or 2 (28-oz.) cans whole tomatoes in juice, drained (1 cup juice reserved, cut into 1/2-inch pieces
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1. Put the olive oil, garlic and rosemary sprigs in a large, deep, heavy skillet over medium heat. Cook, stirring, until the garlic just starts to brown at the edges, about 3 minutes.
2. Add the fresh tomatoes (or the canned tomatoes and reserved juice), salt and pepper and bring to a boil. Reduce the heat and simmer briskly, uncovered, stirring often and crushing the tomatoes with a potato masher, until the sauce is thickened and flavorful, 25-30 minutes. Remove the rosemary sprigs. (Some of the leaves will fall off, which I never mind.) Taste for seasoning.