Winter Tomato Sauce Pressure Cooker Recipe

Winter Tomato Sauce Pressure Cooker Recipe

Ingredients

Makes 3½ cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 cup finely chopped white or yellow onion
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 3 cloves garlic, minced
• 1 (28-ounce) can tomato puree
• 1 (28-ounce) can crushed tomatoes or whole plum tomatoes in puree, crushed with your hands
• 2 teaspoons dried Italian herb blend
• 1 teaspoon dried basil
• 1 teaspoon brown sugar
• ¼ cup dry red or white wine
• ½ cup water or vegetable broth
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion, carrot, and celery and cook, stirring a few times, until they begin to soften, about 3 minutes
3. Stir in the garlic and tomato puree and cook, stirring, for 1 minute
4. Add the crushed tomatoes, herbs, sugar, wine, and water
5. Bring to a boil and season with a few grinds of pepper
6. Close and lock the lid
7. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Using an immersion blender, puree the sauce right in the pot
15. Taste the sauce for salt and pepper
16. Use or let cool completely and store in an airtight container in the refrigerator up to 3 days or the freezer 4 to 6 months
17. Korean-Style Spicy Tomato Sauce: Substitute 2 tablespoons gochujang (Korean red chili pepper sauce) for the Italian herb blend and basil
18. Gochujang is a spicy, pungent, slightly sweet, dark red fermented chili paste that is a staple condiment in Korean cuisine and usually served with bibimbap
19. Look for it in the Asian section of large supermarkets or a specialty Asian food store
20. Winter Tomato Sauce with White Beans: Add 2 to 3 cups fresh-cooked or 1 to 2 (15-ounce) cans drained cannellini, navy, Great Northern, or garbanzo beans in Step 3 after pureeing the sauce
21. Heat through, uncovered, for a few minutes over medium heat

Full List of Pressure-Cooker Recipes
Full List of Sauce Recipes

Recently Viewed

Bolognese:
PREP INGREDIENTS: Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food Continue Reading →

Beef Bourguignon:
Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes Using slotted spoon, transfer bacon to paper towel-lined plate Add Continue Reading →

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Cranberry Sauce:
In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger Close and lock the lid Set the burner heat to high When the Continue Reading →

List All