Ingredients

• 3 pounds tomatoes
• Kosher salt
• 1/2 cup olive oil
• 4 garlic cloves, crushed
• 4 small sprigs rosemary
• 2 tablespoons unsalted butter

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Instructions

1. Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
2. Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
3. Do Ahead Sauce can be made 3 days ahead. Let cool; cover and chill.
4. Sauce can be made 3 days ahead. Let cool; cover and chill.