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🍽️ Creamy Tomato Rosemary Sauce

92 kcal · 30 min · 4 servings

Ingredients

• 1 sprig rosemary
• 1 clove garlic
• 0.5 chili pepper
• 2 tbsp olive oil
• 350 g tomatoes (ripe)
• 1 tbsp flour
• 2 tbsp whipping cream
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Score the tomatoes and blanch them briefly in boiling water to loosen the skin. Peel off the skin, remove the hard core, and dice the flesh into small pieces.
2. 2. Wash the rosemary, shake it dry, and pick the needles off the stems. Chop the needles finely.
3. 3. Peel the garlic clove and dice it finely as well.
4. 4. Wash the chili, remove the stem base, and chop it finely. Leave the seeds in if you like it spicy, or remove them for a milder version.
5. 5. Heat the olive oil in a pan.
6. 6. Add the rosemary, garlic, and chili to the hot pan.
7. 7. Sauté the aromatics while stirring constantly for 1 to 2 minutes.
8. 8. Add the diced tomatoes to the pan.
9. 9. Pour in 50 milliliters of water and bring the mixture to a boil.
10. 10. Reduce the heat, place a lid on the pan, and let the sauce simmer for 30 minutes.
11. 11. Mix the flour with one tablespoon of water and the cream until smooth.
12. 12. Stir the flour mixture into the tomato rosemary sauce.
13. 13. Let the sauce thicken over low heat for another 3 to 5 minutes.
14. 14. Finally, season the finished sauce to taste with sugar, salt, and pepper.

Nutrition per serving

• kcal: 92
• Protein: 1 g · Fett/Fat: 7 g · Carbs: 6 g