(Total Time: 1 HOUR 10 MIN| Serves: 40)
4 tbsp. olive oil
2 sliced into rings medium yellow onions
2 roughly chopped large carrots
1 roughly chopped celery stalk
6 pounds quartered plum tomatoes,
8 fresh basil leaves
Place the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 4-5 minutes.
Add the carrots and celery and cook for about 5 minutes.
Stir in the tomatoes and with a potato masher, mash them completely.
Cook for about 1-2 minutes.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and select “Sauté”.
Cook for about 30-40 minutes or until desired thickness, stirring occasionally.
Select the “Cancel” and with an immersion blender, puree the mixture.
Divide basil leaves in jars and top with sauce.
Seal the jars tightly and keep aside to cool completely.
Preserve in the refrigerator.
Per Serving (Calories 31|Total Fat 1.6g| Net Carbs 0.10g| Protein 0.9g| Fiber 1g)