The Easiest Homemade Tomato Sauce
Tired of bland, sugary jarred tomato sauce? Say hello to your new weeknight hero! This Instant Pot Tomato Sauce is unbelievably easy to make and delivers a rich, vibrant flavor that tastes like it’s been simmering for hours. By using the magic of the pressure cooker, we can develop deep, complex flavors in a fraction of the time. The secret ingredient? A humble carrot, which adds a touch of natural sweetness to balance the acidity of the tomatoes perfectly. Get ready to elevate your pasta nights, homemade pizzas, and so much more with this simple, delicious sauce!
Ingredients
• 1 tbsp (15 ml) olive oil
• 1 small yellow onion, chopped
• 4 cloves garlic, chopped
• 1¼ pounds (567g) crushed plum tomatoes
• 1 medium carrot, peeled and halved
• 3 tbsp fresh basil, chopped
• ½ tsp fresh thyme
• ½ tsp fresh oregano
• ¼ tsp red pepper flakes
• Salt and freshly ground black pepper, to taste
• ¼ cup (60 ml) filtered water
Instructions
1. Directions1. Set your Instant Pot to the “Sauté” function. Add the olive oil, and once it’s shimmering, add the chopped onion and garlic. Cook, stirring frequently, for about 2 minutes until fragrant.2. Press “Cancel” to stop the sauté function. Stir in the crushed tomatoes, halved carrot, fresh basil, thyme, oregano, red pepper flakes, salt, pepper, and water.3. Secure the lid on the Instant Pot, ensuring the pressure valve is set to the “Sealing” position.4. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 30 minutes.5. Once the cooking cycle is complete, carefully perform a “Quick Release” by turning the pressure valve to the “Venting” position. Wait for the float valve to drop completely before opening the lid.6. Carefully remove the lid. Locate and discard the carrot halves.7. Using an immersion blender, blend the sauce directly in the pot to your desired consistency. For a chunkier sauce, pulse a few times; for a smoother sauce, blend until completely smooth.8. Allow the sauce to cool before transferring it to a sterilized jar. It can be refrigerated for up to a week or frozen for longer storage.
Nutritional Information
• Per Serving (makes 8 servings)
• Calories: 61
• Total Fat: 2.1g
• Net Carbs: 1.27g
• Protein: 2.2g
• Fiber: 2.2g
Pro Tips
• for Perfect Sauce
• For the richest flavor, use high-quality canned tomatoes like San Marzano. They have a sweeter taste and lower acidity.
• Don’t skip the carrot! It naturally sweetens the sauce and balances the tomatoes’ acidity without adding sugar.
• To add a deep, savory umami flavor, toss in a Parmesan cheese rind with the other before pressure cooking. Just remember to remove it before blending.
• This sauce freezes beautifully. Pour cooled sauce into freezer-safe bags or containers, leaving a little room for expansion, and freeze for up to 3 months.
• Adjust the consistency after blending. If the sauce is too thick, stir in a little more water or broth. If it’s too thin, use the “Sauté” function to simmer it for a few minutes until it reduces.
FAQ
Q: Why is there a carrot in this tomato sauce recipe
A: The carrot is a secret ingredient that adds natural sweetness to the sauce. This balances the acidity of the tomatoes perfectly without the need for added sugar, creating a richer, more complex flavor.
Q: Can I make this sauce without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Sauté the onion and garlic in a large pot, then add the remaining ingredients. Bring to a simmer, then cover and cook on low for at least 1-2 hours to develop similar flavors. Blend as instructed.
Q: How do I store this homemade tomato sauce
A: Allow the sauce to cool completely. You can store it in an airtight container in the refrigerator for up to one week or freeze it in freezer-safe bags or containers for up to 3 months.
Q: What if my sauce is too thin after cooking
A: If your sauce is thinner than you’d like, simply use the ‘Sauté’ function on the Instant Pot after pressure cooking. Let the sauce simmer for a few minutes, stirring occasionally, until it has reduced to your desired consistency.
