Saltsa Domato Greek Tomato Sauce Pressure Cooker Recipe

Saltsa Domato Greek Tomato Sauce Pressure Cooker Recipe

Ingredients

Makes 4 cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 1 (28-ounce) can whole plum tomatoes in juice, undrained
• 1 large white onion, chopped
• 1 to 4 large cloves garlic, to taste
• 1 medium green bell pepper, seeded and diced
• 1 medium red bell pepper, seeded and diced
• 8 ounces white mushrooms, sliced
• ½ cup Greek extra virgin olive oil
• ½ cup water
• ½ cup dry white wine or water
• 1 (8-ounce) can tomato sauce
• 2 teaspoons dried Greek oregano (rigani)
• 1 bay leaf
• 1 tablespoon sea salt
• ½ teaspoon freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, with an immersion blender, puree the tomatoes and their juice, onion, and garlic together
2. Add the bell peppers, mushrooms, oil, water, wine, tomato sauce, oregano, and bay leaf
3. Stir and bring to a boil
4. Close and lock the lid
5. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 7 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Stir in the salt and pepper and remove the bay leaf
13. Let stand 10 minutes before using
14. Use or let cool completely and store in an airtight container in the refrigerator up to 5 days or the freezer up to 1 month
15. Greek Tomato Sauce with Cinnamon: Add 2 teaspoons ground cinnamon or 2 (4-inch) cinnamon sticks and 1 pinch ground allspice with the oregano in Step 1
16. Spicy Greek Tomato Sauce: Add 1½ teaspoons Aleppo pepper or ¾ teaspoon red pepper flakes with the oregano in Step 1

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