This easy Marinara Sauce with Rosemary has a deep, rich tomato flavour with unmistakable aromatic undertones of rosemary. With only six store-cupboard ingredients (plus oil & seasoning) it can be thrown together quickly and easily. It can even be cooked in a slow cooker!
720mls | 3cupscanned crushed tomatoes(if you don't have crushed tomatoes then blitz chopped or whole tin tomatoes in a blender or with a stick blender)
1½teaspoonsdried rosemary(you may sub for fresh if you have some)
1tablespoonbalsamic vinegar
1tablespoonsugar
1¼teaspoonssalt
½teaspoonpepper
Instructions
In a slow cooker
Add all ingredients (except oil) to slow cooker. If your slow cooker runs quite hot and tends to dry things out a bit add half a cup of water to the ingredients.
Cook on low for 5 - 6 hours.
Just before serving blitz with a stick blender or in a blender until smooth.
In a pan
Heat the oil over a medium heat.
Add the onion and sauté until the onion is just starting to colour.
Add the garlic and rosemary and cook for another minute or two.
Add the tomatoes, balsamic vinegar, sugar and seasoning.
Cook on medium until just starting to bubble, then turn down to low.
Simmer gently for anything from 20 minutes to an hour depending on how much time you have.
Just before serving blitz with a stick blender or blender until smooth.