Instant Pot Tomato Sauce
Equipment
- Instant Pot
Ingredients
- 2 cans Tomato Puree 28 ounces cans
- 1 stalk Celery Diced
- ½ C Green Pepper Diced
- 1 C Onion 1 large onion Diced
- 3 cloves Garlic Crushed
- 4 tbsp Dried Parsley
- 2 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 ea Dried Bay Leaf
- 2 tbsp Olive Oil
- 2 tbsp Butter
Instructions
- Turn the instant pot to sauté high, add the oil and butter. When the bottom of the pot is coated and the butter melted add the diced celery and peppers. Sauté 3 or four minutes until the vegetables are wilted and soft.1 stalk Celery, ½ C Green Pepper, 2 tbsp Olive Oil, 2 tbsp Butter
- Add the onion and sauté until it just starts to caramelize. Reduce the heat and add the garlic.1 C Onion, 3 cloves Garlic
- When the garlic gets fragrant add the dried herbs. Thoroughly combine with the vegetables and cook stirring frequently until aromatic.4 tbsp Dried Parsley, 2 tbsp Dried Oregano, 1 tbsp Dried Basil, 1 ea Dried Bay Leaf
- Add the 2 cans of tomato puree. Stir mixing the puree with the cooked vegetables. Salt and pepper to taste. Cover and set the instant pot to 45 minutes. Allow for natural release.2 cans Tomato Puree
Notes
I was looking for a quicker, and smaller batch recipe for my Multi-Meal Spaghetti Sauce. So I came up with this riff on J. Kenji López-Alt Pressure Cooker Tomato Sauce Recipe.
Not a bad start, but it will need some work. Using puree as opposed to whole peeled tomatoes was the way to go. Definitely not watery.
Deglaze with Balsamic Vinegar next time.