Unlock the secret to a deep, robust tomato sauce without spending hours simmering over a hot stove! This Instant Pot recipe harnesses the concentrated flavor of sun-dried tomatoes and the fresh brightness of diced tomatoes, all brought together with aromatic herbs and garlic. It’s a true ‘dump-and-go’ meal prep hero that tastes like it was slow-cooked all day. Get ready to elevate your weeknight pasta, homemade pizzas, or even just have the perfect dip for crusty bread.

Ingredients

• 3 cups (about 600g) fresh tomatoes, diced
• ½ cup (about 55g) sun-dried tomatoes
• 1 small onion, finely chopped
• 3 tbsp (45ml) balsamic vinegar
• 4 garlic cloves, minced
• 3 tbsp (45ml) olive oil
• Spices
• 1 tsp (6g) sea salt
• ½ tsp (1g) black pepper
• 1 tsp dried oregano
• ½ tsp dried rosemary

Instructions

1. Combine & Mix: In a large mixing bowl, combine the fresh tomatoes, sun-dried tomatoes, onion, balsamic vinegar, garlic, olive oil, and all spices. Stir thoroughly until everything is well combined.
2. Pressure Cook: Transfer the mixture to the stainless steel insert of your Instant Pot. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer to 25 minutes on high pressure.
3. Natural Release: When the cooking cycle is complete, press the ‘Cancel’ button and allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
4. Cool & Store: Carefully open the lid. Transfer the sauce to a large bowl and let it cool slightly before serving. Store in an airtight container in the refrigerator for up to 7 days.

Nutritional Information

• (Total Time: 40 MIN| Serves: 6)
• Per Serving: Calories 97 | Total Fats 7.3g | Net Carbs: 5.9g | Protein 1.7g | Fiber: 4.6g

Pro Tips

• For a smoother, more traditional sauce consistency, use an immersion blender to pulse the mixture directly in the pot after cooking.
• Use Roma or plum tomatoes as they have a lower water content, which results in a naturally thicker, richer sauce.
• Add a pinch of red pepper flakes along with the other spices to introduce a gentle, warming heat.
• This sauce freezes beautifully. Pour cooled sauce into freezer-safe bags or containers and store for up to 3 months for a quick future meal.

FAQ

Q: How do I make this tomato sauce smooth
A: For a smoother, more traditional consistency, use an immersion blender to pulse the sauce directly in the Instant Pot after cooking and releasing the pressure. Alternatively, you can carefully transfer it to a standard blender.

Q: Can I use canned tomatoes instead of fresh ones
A: Yes, you can substitute the fresh tomatoes with one 28-ounce (794g) can of diced or crushed tomatoes. For a thicker sauce, drain the liquid from the can before adding the tomatoes to the pot.

Q: What are the best tomatoes for this sauce
A: Roma or plum tomatoes are highly recommended because they have a lower water content and fewer seeds, which results in a naturally thicker and richer sauce without needing extra simmering time.

Q: How long can I store this homemade tomato sauce
A: You can store the sauce in an airtight container in the refrigerator for up to 7 days. It also freezes beautifully for up to 3 months, making it perfect for meal prep.