Add the rosemary, reduce the heat to medium low, amd cook, stirring, for 30 seconds.
Add the canned tomatoes, 1 tsp salt, 1/2 tsp pepper and bring to a boil. Reduce to a gentle simmer, cover with lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly.
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Using an immersion blender or working in batches in a regular blender, puree the sauce. Season with more salt, pepper to taste. If too acidic add 1 tsp granulated sugar. Serve immediately or let cool, to room temperature and refigerate for up to 1 week, or freese for up to 3 months.
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