Unlock a world of vibrant, fresh flavor with your Instant Pot! This recipe transforms simple ingredients like ripe plum tomatoes, sweet carrots, and fresh basil into a rich, velvety sauce that’s perfect for pasta, pizza, or as a base for countless other dishes. The best part? The pressure cooker does most of the work, developing a slow-simmered taste in a fraction of the time. Get ready to jar up some sunshine!
Ingredients
• 4 tbsp / 60ml olive oil
• 2 medium yellow onions, sliced into rings
• 2 large carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 6 lbs / 2.7kg plum tomatoes, quartered
• 8 fresh basil leaves
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the sliced onions and cook for 4-5 minutes until softened and fragrant.
3. Add the chopped carrots and celery to the pot and continue to sauté for another 5 minutes.
4. Stir in the quartered plum tomatoes. Use a potato masher to press down and mash the tomatoes, releasing their juices. Cook for 1-2 minutes.
5. Secure the lid, turn the pressure valve to the “Seal” position, and select “Manual” or “Pressure Cook” on High Pressure for 5 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally. When the pin has dropped, carefully open the lid.
7. Select the “Sauté” function again. Let the sauce simmer, stirring occasionally, for 30-40 minutes, or until it has reduced and reached your desired thickness.
8. Press “Cancel” to turn off the heat. Use an immersion blender to carefully puree the sauce directly in the pot until smooth.
9. Place the fresh basil leaves into your clean jars and pour the hot sauce over them.
10. Seal the jars tightly, set them aside to cool completely, and then store them in the refrigerator.
Nutritional Information
• (Total Time: 1 HOUR 10 MIN | Serves: 40) Per Serving: Calories 31 | Total Fat 1.6g | Net Carbs 0.10g | Protein 0.9g | Fiber 1g
Pro Tips
• For a deeper, smokier flavor, roast the tomatoes and onions in the oven before adding them to the Instant Pot.
• If your tomatoes are particularly acidic, balance the flavor by adding a pinch of sugar or a teaspoon of balsamic vinegar after pureeing.
• This sauce freezes beautifully. Pour cooled sauce into freezer-safe bags or containers and store for up to 6 months.
• Add a Parmesan cheese rind to the pot during the final simmering stage to infuse the sauce with a rich, savory umami flavor. Remove the rind before blending.
FAQ
Q: Can I use other types of tomatoes for this sauce
A: Yes, while plum tomatoes are recommended for their rich flavor and lower water content, you can substitute other varieties like Roma or San Marzano. You may need to adjust the final simmering time to reach your desired thickness.
Q: Do I need to peel the tomatoes before cooking
A: No, peeling is not necessary for this recipe. The pressure cooker softens the skins, and an immersion blender will puree them smoothly into the sauce, adding extra fiber.
Q: How do I store the finished tomato sauce
A: Once cooled, you can store the sauce in sealed jars in the refrigerator for up to a week. For longer-term storage, it freezes beautifully in freezer-safe containers or bags for up to 6 months.
Q: What if my sauce is too acidic
A: If your tomatoes are particularly acidic, you can easily balance the flavor. After pureeing the sauce, stir in a pinch of sugar or a teaspoon of balsamic vinegar to counteract the acidity.
