Pressure Cooker Directions:

In the cooking bowl of a pressure cooker, heat the oil on the BROWNING function.

Sauté the garlic until fragrant, about 1-2 minutes. Add the rosemary and continue to sauté until it just starts to turn brown around the edges, about 3-4 minutes.

Add the grated tomatoes and salt and stir to combine.

Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW function and set the time for 8 minutes.

When the timer goes off, use Quick Pressure Release.

Remove the rosemary sprigs. Press the BROWNING function and set the time for 5 minutes.

Stir in the butter until melted and the sauce begins to thicken.

Use to top your favorite pasta.

Stovetop Directions:

In a large saucepan heat the oil over medium-high heat. Sauté the garlic until fragrant, about 1 minute. Add the rosemary and continue to sauté until it just starts to turn brown around the edges, about 3-4 minutes.

Add the grated tomatoes and salt and stir to combine. Bring the mixture to a boil.

Turn the heat down to low and allow the sauce to thicken, about 15 minutes.

Stir in the butter until melted.

Use to top your favorite pasta.