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Rosemary paprika tomato sauce in a bowl, garnished with fresh rosemary and paprika.
Fresh and flavorful sauce with rosemary and smoked paprika

Smoky Rosemary Tomato Sauce

Author: Flavelo
Sauces and Gravies Recipes
A true fusion experiment where the soul of Hungarian cuisine (the onion-fat-paprika trinity) meets the lightness of Mediterranean tomato sauces. Smoked paprika adds depth, which, combined with the piney scent of rosemary, gives the impression that the sauce was made over an open fire. Excellent base for pasta, but unbeatable for dipping roasted sausages.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Hungarian Fusion

Ingredients

Equipment Needed

  • Deep skillet: For comfortable cooking.
  • Cutting board: For chopping vegetables.
  • Pot: For blanching tomatoes.

Instructions

1 ✓

Score the bottom of the tomatoes with an X, dip them in boiling water for 1 minute, then immediately into ice water. Peel off the skin and dice the flesh.

Tip: Heat shock (blanching) separates the skin from the flesh, making peeling easy and waste-free.
2 ✓

Sauté the finely chopped onion in olive oil until translucent. Add the crushed garlic and cook for another 30 seconds.

Tip: Sweat the onion slowly to release flavor and sweetness; do not brown it, or it may become bitter.
3 ✓

Remove from heat and stir in the smoked paprika. Immediately pour in the tomatoes and water, then return to heat.

Tip: Paprika flavor dissolves in fat, but due to its sugar content, it burns and becomes bitter in seconds if not immediately cooled with the tomatoes.
4 ✓

Drop in the whole rosemary sprig, season with salt and pepper. Simmer on medium heat for 20 minutes until thickened.

Tip: We put the rosemary in whole to infuse flavor without having to bite into tough leaves. It's easy to remove at the end.
5 ✓

Remove the rosemary. If you like a chunky texture, serve as is; for a smoother sauce, blend it.

Tip: When blending, the tomato color will become lighter (more orange) due to incorporated air.

Recipe FAQ

Can I use canned tomatoes?
Yes, in winter when fresh tomatoes are flavorless, quality canned diced tomatoes are a better choice.
The sauce is too acidic. What to do?
Add a pinch of sugar or baking soda. Sugar masks it, baking soda neutralizes the acid.

Ingredients

  • 1 lb Ripe Tomatoes
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 sprig Fresh Rosemary
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 cup Water