Rosemary Rosée Sauce | RICARDO

Ingredients

• 2 cloves garlic, chopped
• 1 small sprig fresh rosemary
• 1 bay leaf
• 2 tbsp butter
• 1 cup (250 ml) strained tomatoes
• 1 cup (250 ml) 35% heavy cream
• ½ cup (35 g) grated Parmigiano-Reggiano cheese
• Salt and pepper