Pressure Cooker Directions:

1. In the cooking bowl of a pressure cooker, heat the oil on the BROWNING function.
2. 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.
3. Add the grated tomatoes and salt and stir to combine.
4. Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW function and set the time for 8 minutes.
5. When the timer goes off, use Quick Pressure Release.
6. Remove the rosemary sprigs. Press the BROWNING function and set the time for 5 minutes.
7. Stir in the butter until melted and the sauce begins to thicken.
8. Use to top your favorite pasta.

Stovetop Directions:

1. 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.
2. Add the grated tomatoes and salt and stir to combine. Bring the mixture to a boil.
3. Turn the heat down to low and allow the sauce to thicken, about 15 minutes.
4. Stir in the butter until melted.
5. Use to top your favorite pasta.