Authentic Tomato & Rosemary Sauce Recipe – Quick Italian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato & Rosemary Sauce Recipe – Quick Italian Style

Hey everyone! There’s just something so comforting about a really good tomato sauce, isn’t there? I remember the first time I tried to make my own – it was a bit of a disaster, honestly! But after years of tweaking and experimenting, I’ve landed on a recipe that’s simple, flavorful, and always a hit. This Tomato & Rosemary Sauce is my go-to for a quick and delicious Italian-inspired meal. It’s ready in under 30 minutes, and the aroma while it simmers? Pure heaven.

Why You’ll Love This Recipe

This sauce is all about fresh, vibrant flavors. It’s incredibly versatile – perfect with pasta, pizza, or even as a base for other dishes. Plus, it’s surprisingly easy to make, even if you’re not a seasoned cook. Seriously, if I can do it, anyone can! It’s a fantastic way to bring a little bit of Italian sunshine into your kitchen.

Ingredients

Here’s what you’ll need to create this delicious sauce:

• 2 cans (800g total) Whole Peeled Tomatoes
• 1 tablespoon Olive oil (15ml)
• 1 teaspoon Sea salt (5g)
• 2 teaspoons Red chilli flakes (10g)
• 1 teaspoon Rosemary (5g)
• 0.2 cup Basil Leaves, fresh (roughly chopped – about 15-20 leaves)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Whole Peeled Tomatoes: Now, you have choices here! San Marzano tomatoes are often considered the gold standard for sauce – they’re sweet and have fewer seeds. But Roma tomatoes work beautifully too, and are often easier to find.
• Olive Oil: Extra virgin olive oil will give you the best flavor, but regular olive oil is fine in a pinch. Don’t be afraid to be generous – it adds richness!
• Rosemary: Fresh rosemary is amazing, but if you only have dried, use about 1/2 teaspoon. The flavor is more concentrated when it’s dried.
• Red Chilli Flakes: This is where you can customize the heat! Start with 2 teaspoons and add more if you like things spicy. My husband loves a real kick, so I usually add a little extra for him.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab a large pan and pour in your olive oil. Now, for the fun part – take those whole peeled tomatoes and gently crush them with your hands or a potato masher right in the pan. Don’t worry about making it perfectly smooth; a little texture is nice!
2. Add the rosemary and red chilli flakes to the crushed tomatoes. Give everything a good stir to combine.
3. Cover the pan and let it simmer over medium-low heat for about 20 minutes, stirring occasionally. This is when the magic happens – the flavors start to meld together.
4. Once the sauce has simmered, tear your fresh basil leaves into smaller pieces and add them to the pan. Sprinkle in the sea salt.
5. Remove the lid and continue to simmer for another 5-8 minutes, or until the sauce reaches your desired thickness. I like mine slightly chunky, but you can simmer it longer for a smoother consistency.
6. Give it a final taste and adjust the seasoning if needed. And that’s it! You’ve made a beautiful, authentic tomato and rosemary sauce.

Expert Tips

• Don’t be afraid to experiment with different herbs! A little oregano or thyme would also be delicious.
• For a richer flavor, add a tablespoon of tomato paste along with the tomatoes.
• If the sauce is too acidic, add a pinch of sugar to balance it out.

Variations

This recipe is super adaptable. Here are a few ideas to make it your own:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Also naturally gluten-free.
• Spice Level Adjustment: Add more or less red chilli flakes to suit your taste.
• Using Fresh vs. Canned Tomatoes: If you have access to really good fresh tomatoes, feel free to use about 1kg, blanched, peeled, and crushed. You might need to simmer for a bit longer to reduce the liquid.
• Slow Cooker Adaptation: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.

Serving Suggestions

Okay, now for the best part – eating! This sauce is amazing with:

• Spaghetti or linguine
• Penne or rigatoni
• Pizza (as a base sauce)
• Chicken or fish

My family loves it tossed with spaghetti and a sprinkle of Parmesan cheese. Simple, but so satisfying!

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. I like to freeze it in portions so I can easily grab a serving when I need it.

FAQs

Let’s answer some common questions:

• What kind of tomatoes are best for this sauce? San Marzano tomatoes are ideal, but Roma tomatoes are a great substitute.
• Can I make this sauce ahead of time? Absolutely! It actually tastes even better the next day.
• How do I adjust the spice level? Start with less red chilli flakes and add more to taste.
• What pasta shapes pair best with this sauce? Long, thin pasta like spaghetti or linguine works well, but penne or rigatoni are also delicious.
• Can I freeze this tomato sauce? Yes, you can! Store it in an airtight container for up to 3 months.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!