Yield: Yields about 2 cups
Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce. It’s great with Sear-Roasted Beef Tenderloin, but it’s delicious paired with roast chicken, pork, or lamb, too.
Make Ahead Tips
The sauce may be made 1 day ahead up to the point indicated in the recipe, but be sure to allow the sauce to cool before covering and refrigerating. Reheat gently and finish as directed.
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This is an excellent sauce. I made it for Christmas dinner to accompany a boneless ribeye roast and the whole family, plus the guests, simply loved it. It provided the necessary acid touch to lift the flavor or the meat.I didn't have Worcestershire sauce, so I used a little extra pepper, and I usually don't find sherry vinegar in my country, so I used balsamic instead.Despite these changes, it turned out very well. I will make it as prescribed when I get the chance.
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