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Rosemary and paprika tomato sauce in a bowl, decorated with fresh rosemary and paprika.
Fresh and tasty sauce with rosemary and smoked paprika

Smoky Rosemary and Paprika Tomato Sauce

Author: Flavelo
Recipes Sauces and Gravies
The result of a true fusion experiment where the soul of Hungarian cuisine (the holy trinity of onion-fat-paprika) meets the lightness of Mediterranean tomato sauces. Smoked paprika adds depth which, combined with the piney scent of rosemary, creates the sensation of a sauce cooked over an open fire in a cauldron. An excellent base for pasta, but unbeatable for dipping roasted sausages.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Hungarian-Fusion

Ingredients

Equipment Needed

  • Deep frying pan: For comfortable cooking.
  • Chopping board: For chopping vegetables.
  • Saucepan: For scalding the tomatoes.

Instructions

1 ✓

Score a cross in the bottom of the tomatoes, dip them in boiling water for 1 minute, then immediately into iced water. Peel off the skin and dice the flesh.

Tip: Thermal shock (blanching) separates the skin from the flesh, making it easy to peel without waste.
2 ✓

Sauté the finely chopped onion in the olive oil until translucent. Add the crushed garlic and fry for another half a minute.

Tip: Sweat the onion slowly so the flavours release and it becomes sweet; don't brown it as it can become bitter.
3 ✓

Remove from the heat and stir in the smoked paprika. Immediately pour in the tomatoes and water, then return to the heat.

Tip: Paprika pigment dissolves in fat, but due to its sugar content, it burns and becomes bitter in moments if not immediately cooled with the tomatoes.
4 ✓

Drop in the whole sprig of rosemary, season with salt and pepper. Cook over a medium heat for 20 minutes until thickened.

Tip: We put the rosemary in whole to impart its flavour without having to bite into hard leaves. It can be easily removed at the end.
5 ✓

Remove the rosemary. If you like a chunky texture, serve as is; for a smoother sauce, blend it.

Tip: When blending, the tomato colour becomes lighter (more orange) due to the incorporated air.

Recipe FAQ

Can I use tinned tomatoes?
Yes, in winter when fresh tomatoes are tasteless, quality chopped tinned tomatoes are a better choice.
The sauce is too acidic. What should I do?
Add a pinch of sugar or bicarbonate of soda. Sugar masks the acid, whilst bicarbonate neutralises it.

Ingredients

  • 500 g ripe tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 sprig fresh rosemary
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 100 ml water