Tomato sauce with rosemary

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 large can of tomatoes, peeled
• 1 sprig(s) rosemary
• 2 tbsp olive oil
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 pinch(s) pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the onion and garlic cloves, dice finely, and sauté in hot olive oil. Add the tomato paste and fry briefly. Add the peeled tomatoes and 1-2 sprigs of fresh rosemary. Add salt, pepper, and sugar. Cover and simmer gently for about 30 minutes (or longer if you like). Pass the sauce through a sieve or use a food mill (I don’t like the seeds). Season again to taste. Serve with freshly cooked pasta – it’s delicious with spaghetti and freshly grated pecorino cheese. Tips: If you like, add fresh herbs such as basil or oregano. In a pinch, you can also make the sauce with 1 teaspoon of dried rosemary instead of the fresh rosemary. Conveniently, you can make this sauce in advance and freeze or boil it down in portions.