Wood-Fired Tomato Sauce with Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A slow-simmered tomato sauce with deep umami notes, perfect for coating hearty pasta or bread. This italian-inspired pasta ready in about 60 minutes blends olive oil, yellow onion, 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 85 calories and feeds 8, 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.

Ingredients

• 3 tbsp olive oil
• 1 medium, finely diced yellow onion
• 4 cloves, minced garlic
• 28 oz canned crushed tomatoes
• 1 tsp dried rosemary
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large saucepan over medium-low heat until shimmering. Add 1 medium finely diced yellow onion and cook for 8-10 minutes until translucent and soft, stirring occasionally to prevent browning.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp dried rosemary, 1 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover partially. Simmer for 45 minutes, stirring every 15 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Remove from heat and let rest for 10 minutes before serving. The sauce should have a velvety texture with deep tomato flavor.