Step 1

Warm olive oil in a large pot over medium low heat. Add garlic along with a pinch of kosher salt. Gently saute (without browning!) until soft, about 5 minutes.

Step 2

Add tomatoes with their juice. Raise the heat and bring to a boil, then lower the heat to medium and simmer for 15 minutes.

Step 3

Puree the sauce either in batches in a blender or using a stick blender in the pot. Season to taste with salt and pepper.

Step 4

Add beans and rosemary to sauce. Keep sauce at a simmer and cook for 15 minutes.

Step 5

Remove rosemary and serve topped with a drizzle of olive oil and any optional toppings.