This tomato rosemary sauce is anything but ordinary, thanks to a dash of cashew cream and some extra herbs. Super simple to make, and I love to serve it with steamed potatoes.
How to serve rosemary tomato sauce?
Rosemary tomato sauce can be served with anything. For example, potatoes, rice, buckwheat, millet.
What can I use instead of cashew cream in tomato rosemary sauce?
If you prefer not to use cashew cream, coconut milk or any other plant-based cream is an excellent alternative in rosemary tomato sauce.
Do I need to have all fresh herbs to make rosemary sauce?
I strongly recommend to use fresh herbs because it gives a stronger and more authentic taste to your herb sauce.
Ingredients
Crushed tomatoes: Use canned or fresh tomatoes.
Onion: Or substitute with leak.
Cashews: To make cashew cream. Or substitute with coconut cream or any other.
Coconut sugar: To add a bit sweetness but still keep the sauce healthy.
Fresh rosemary: Fresh herbs make this sauce special.
Fresh sage: Fresh is preferred but dried could work too.
Fresh thyme: Dried thyme could work too.
Basil: That can be dried or use fresh.
White beans: Protein source or use any other beans, lentils or chickpeas instead.
Carrot: To add some vegetables.
Zucchini: Perfect vegetable to get more vitamins in but doesn’t have such a strong taste.
Step-by-step instructions
Step 1. Make Cashew Cream:
- Soak 1/2 cup cashews in boiling water for 15 minutes, drain, then blend with 3/4 cup water, 1 tsp onion powder, and a pinch of salt.
Step 2.
- Dice and sauté one onion and garlic cloves in olive oil until golden.
- Add chopped carrots and optional zucchini to the pan.
- Stir in chopped tomatoes and herbs.
Step 3.
- Mix in the cashew cream.
Step 4.
- Simmer for 10 minutes, sweeten with coconut sugar if desired.
- Thin with water if too thick.
Step 5.
- Enjoy with steamed potatoes.
Optional Add-ins
- Sun-dried tomatoes: Can offer a punch of flavor and a Mediterranean twist.
- Mushrooms: Can be sautéed along with the onions for more variety and texture.
MORE SAVORY RECIPES:
Creamy Tomato Rosemary Sauce (vegan)
Ingredients
- 1 can crushed tomatoes
- 2 Onion
- 4 tbsp Cashew cream (see notes)
- 2 tbsp Coconut sugar
- 1-2 sprigs Fresh rosemary
- 6 leaves Fresh sage
- 1-2 sprigs Fresh thyme
- ½ tsp Basil (optional)
- 1 can white beans (see notes)
- 1 carrot
- 1/2 zucchini (optional)
Instructions
- Dice the onion and mince the garlic, then sauté in olive oil until golden brown.
- Add chopped carrots and zucchini (if using).
- Stir in the tomatoes and herbs, followed by the cashew cream.
- Simmer for about 10 minutes, sweetening with coconut sugar to taste if desired.
- If the sauce thickens too much, thin it with a bit of water to achieve the desired consistency.
- This dish is perfect when served with steamed potatoes.
Cashew Cream
- Soak 1/2 cup of cashews in boiling water for 15 minutes, then blend with 3/4 cup of water, 1 tsp of onion powder and a bit of salt.
Notes
