Rosemary Rosée Sauce

Name: Rosemary Rosée Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups (500 ml)
Ingredients: 2 cloves garlic, chopped; 1 small sprig fresh rosemary; 1 bay leaf; 2 tbsp butter; 1 cup (250 ml) strained tomatoes; 1 cup (250 ml) 35% heavy cream; ½ cup (35 g) grated Parmigiano-Reggiano cheese; Salt and pepper

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Preparation 10 min
Cooking 10 min
Servings 1
Makes 2 cups (500 ml)

Strained tomatoes, or passata in Italian, are a purée of cooked or raw tomatoes, depending on the brand. Thicker than tomato juice but more liquid than tomato sauce, it can be found at the grocery store, next to the canned tomatoes.

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

- 2 cloves garlic, chopped
- 1 small sprig fresh rosemary
- 1 bay leaf
- 2 tbsp butter
- 1 cup (250 ml) strained tomatoes
- 1 cup (250 ml) 35% heavy cream
- ½ cup (35 g) grated Parmigiano-Reggiano cheese
- Salt and pepper

Preparation

- In a large skillet over high heat, lightly brown the garlic, rosemary and bay leaf in the butter. Add the strained tomatoes and let simmer for 5 minutes or until the sauce develops an orange hue.
- Add the cream and continue cooking for 2 minutes. Off the heat, add the Parmesan and stir until the cheese has melted. Remove the rosemary and bay leaf. Season with salt and pepper.
- This sauce is delicious with Spinach and Ricotta Gnocchi.

Rosemary Rosée Sauce

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Preparation

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