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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.