Slow-Cooked Tomato and Rosemary Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored tomato sauce simmered for hours with fresh rosemary and garlic, perfect for coating pasta or serving with crusty bread. This mediterranean-inspired one pot ready in about 135 minutes blends can, crushed San Marzano tomatoes, fresh rosemary, peeled garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 75 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 Mediterranean cuisine 75 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a heavy-bottomed pot over medium-low heat. Add red onion and cook for 8 minutes until translucent and soft.
  2. Step 2: Add garlic and rosemary sprigs; cook for 2 minutes until fragrant, stirring constantly to prevent browning.
  3. Step 3: Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a gentle simmer, then reduce heat to low.
  4. Step 4: Cover partially and simmer for 2 hours, stirring occasionally, until sauce thickens and flavors meld. Discard rosemary sprigs before serving.

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Frequently asked questions

How long does Slow-Cooked Tomato and Rosemary Sauce take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Tomato and Rosemary Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Tomato and Rosemary Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Tomato and Rosemary Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Tomato and Rosemary Sauce?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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