Tomato Sauce with Rosemary

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This is a sauce to put away for a drab day in January when the preserved taste of summer provides needed encouragement. Although I often use canned tomatoes for cooking, nothing is better than real garden tomatoes, and the rosemary makes an interesting change from the more usual basil or oregano. This sauce can be used wherever tomato sauce is called for, but I especially like it spread over pizza dough and baked with nuggets of Gorgonzola cheese.

Sometimes the ugliest tomatoes have