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From our Popular Recipe results for Marinara
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Tomato-Basil Marinara Pressure Cooker
Tomato-Basil Marinara Pressure Cooker
Ingredients
Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- 1/3 cup extra virgin olive oil
- 1 to 4 cloves garlic, to taste, chopped
- 2 (28-ounce) cans plum tomatoes in juice, undrained
- ½ cup dry white wine or water
- 15 fresh basil leaves, cut across into chiffonade or torn
- sea salt and freshly ground black pepper
CREMINI MUSHROOMS
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Add the garlic and cook, stirring constantly, until golden, a minute or so
- Do not let it brown; reduce the heat if necessary
- Add the tomatoes (crushing them in your hand as you do) and their juice, wine, and half the basil
- Bring to a boil and boil for 15 seconds
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in the remaining fresh basil, and taste the sauce for salt and pepper
- Use or let cool completely and store in an airtight container in the refrigerator up to 5 days or the freezer up to 3 months, though the basil will suffer
- Tomato-Basil Marinara with Prosciutto: Add 2 ounces thinly sliced prosciutto, chopped, along with the garlic in Step 1
- Proceed as directed
- Tomato-Basil Marinara with Cremini Mushrooms: Add 12 ounces sliced cremini mushrooms in Step 1 along with the garlic and cook until sizzling but not browned
- If you like, substitute beef broth for the wine
- Proceed as directed
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Marinara Sauce:In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat Add the garlic and cook, stirring constantly, until golden, a minute or so Do not let it brown; Continue Reading →