- 4 to 5 large, very ripe tomatoes (about 3 pounds)
- 1 sprig fresh rosemary
- Salt and freshly milled pepper
- Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.
- Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.
- Serve hot.