Categories: Dressing/Sauces

Ingredients

• 3 lb. tomatoes
• Salt
• 1/2 cup olive oil
• 4 garlic cloves, crushed
• 4 rosemary sprigs
• 2 tbsp. unsalted butter

Directions

1. Thinly slice off bottoms of tomatoes. Grate flesh on the largest holes of a grater down to skin and stem. Season generously with salt. Heat olive oil in a large skillet over medium. Cook garlic, stirring occasionally, until golden brown, about 3 minutes. Add rosemary and cook, stirring, until golden brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and simmer, stirring often, until slightly thickened, 5-10 minutes. Remove from heat and stir in butter. Season with salt.

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