Pressure Cooker Tomato Sauce
You can use this sauce immediately, refrigerate it in a covered container for up to a week, or freeze it for up to 6 months.
Serves: 16Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. olive oil
- 2 cloves garlic, peeled and minced
- 2½ lbs. fresh tomatoes, peeled and diced
- 1 sprig fresh basil
- 1 Tbsp. balsamic vinegar
- ½ tsp. sugar
- ½ tsp. salt
- ½ tsp. black pepper
- In a pressure cooker over medium heat, heat oil. Add garlic and sauté for 30 seconds. Add diced tomatoes and their juice. Stir in the remaining ingredients. Lock the lid in place and bring to low pressure; maintain for 10 minutes. Remove from the heat and allow pressure to release naturally.
- Remove the lid and stir the sauce. If you prefer a thicker sauce, return to the heat and simmer uncovered for 10 minutes or until it reaches the desired thickness. Puree sauce using an immersion blender, food processor, or regular blender.