Sweet-and-Sour Tomato Pasta Sauce Pressure Cooker Recipe

Sweet-And-Sour Tomato Pasta Sauce Pressure Cooker Recipe

Ingredients

Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• ¼ cup extra virgin olive oil
• 2 tablespoons butter
• 1 medium shallot, minced
• 1 medium green bell pepper, seeded and cut into strips
• 2 (28-ounce) cans diced tomatoes in juice, undrained
• ¼ cup red wine vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons honey
• 1 cup hot water
• 3 tablespoons chopped fresh cilantro
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil and butter together over medium-high heat until the butter melts
2. Add the shallot and cook, stirring a few times, until golden
3. Add the bell pepper and stir until limp
4. Add the tomatoes and their juice, vinegar, sugar, honey, and water
5. Close and lock the lid
6. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 7 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. If the sauce is not thick enough for you, simmer, uncovered, over medium heat until it reaches the desired thickness
14. Mash the tomatoes against the side of the pot if you want a less chunky sauce
15. Stir in the cilantro
16. Taste the sauce for salt and pepper
17. Use or let cool completely and store in an airtight container in the refrigerator for 3 days or the freezer 4 to 6 months

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