(Total Time: 47 MIN| Serves: 8)
1 tbsp. olive oil
1 chopped small yellow onion
4 chopped garlic cloves
1¼ pounds crushed plum tomatoes
1 peeled and halved medium carrot
3 tbsp. fresh basil
½ tsp fresh thyme
½ tsp fresh oregano
¼ tsp red pepper flakes
Salt and freshly ground black pepper, to taste
¼ cup filtered water
Place the oil in the Instant Pot and select “Sauté”. Then add the onion and garlic and cook for about 2 minutes.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 30 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and discard carrot.
With an immersion blender, blend the mixture slightly.
Keep aside to cool.
Transfer into a sterilized jar and refrigerate to preserve.
Per Serving (Calories 61|Total Fat 2.1g| Net Carbs 1.27g| Protein 2.2g| Fiber 2.2g)