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Creamy rosemary tomato sauce served in a bowl
Creamy and aromatic tomato sauce with rosemary and cream

Creamy Rosemary Tomato Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This recipe balances the acidity of tomatoes with the rich creaminess of dairy. Northern Italian cuisine often uses heavy cream to soften tomato bases, creating what is known as 'Sugo Rosa' (Pink Sauce). The woody, pine-like aroma of rosemary adds earthy depth, preventing the cream from making the dish feel too heavy or bland.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Deep skillet or saucepan
  • Wooden spoon
  • Cheese grater
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prep the ingredients: crush the garlic cloves with the flat side of a knife, then mince. Finely grate the Parmesan.

Tip: Crushing the garlic helps release more flavor when sautéing.
2 ✓

Melt the butter in a skillet over medium heat. When it foams, add the minced garlic and sauté just until fragrant (about 30-60 seconds). Do not let it brown!

Tip: Milk solids in butter burn quickly, so stay alert. Burnt garlic will make the entire base bitter.
3 ✓

Pour in the tomato purée. Stir to combine, then toss in the whole rosemary sprigs. Reduce heat and simmer covered for 10-12 minutes.

Tip: Tomatoes need to 'cook out' to lose their raw, canned flavor and thicken (reduction).
4 ✓

When the sauce is a darker red and thickened, remove the rosemary sprigs. Stir in the heavy cream and warm through while stirring constantly—do not let it boil vigorously.

Tip: Cream mellows the acidity of the tomatoes, rounding out the flavors.
5 ✓

Remove from heat and stir in the grated Parmesan. The cheese will melt from the residual heat. Season with salt and pepper to taste.

Tip: Never cook cheese over direct high heat in the sauce, as the oils can separate and the cheese can become rubbery.

Recipe FAQ

Why did the cream curdle?
The tomatoes were likely too acidic or the sauce was boiling too hard. Always temper the cream or add it slowly off high heat.
Can I use dried rosemary?
Yes, but since the flavor is more concentrated, use half the amount and crush it between your fingers to release the oils.

Ingredients

  • 14 oz tomato purée (passata)
  • 3/4 cup heavy cream
  • 2 sprigs fresh rosemary
  • 2 tbsp butter
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1/3 cup Parmesan cheese (grated)