(Total Time: 40 MIN| Serves: 6)
3 cups fresh tomatoes, diced
½ cup sun-dried tomatoes
1 small onion, finely chopped
3 tbsp. balsamic vinegar
4 garlic cloves, minced
3 tbsp. olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano
½ tsp dried rosemary
Combine all ingredients in a large mixing bowl and give it a good stir. Set aside.
Plug in your instant pot and transfer previously prepared mixture to the stainless steel insert. Close the lid and set the steam release handle. Press ‘’Manual’’ button and set the timer to 25 minutes.
When done, press ‘’Cancel’’ button. Allow the pressure to release naturally. Transfer the mixture to a large bowl and let it sit for 15 minutes.
Keep in the refrigerator up to 7 days.
Per Serving (Calories 97 | Total Fats 7.3g | Net Carbs: 5.9g | Protein 1.7g |Fiber: 4.6g)