A resourceful tomato sauce that comes with absolutely no added sugar!
Tomato sauce isn’t served as a main but an ingredient to many other recipes.
Everyone would love the thing that it’s gluten-free and vegan.
You can have it with everything since it will make the taste of almost any dish even more tastier.
Instant Pot Tomato Sauce Recipe Video
Is it necessary to use canned Tomatoes?
To save time use canned tomatoes.
Or take fresh tomatoes, cut off the stem, and put them in the pot.
Cook, then use a blender to puree the sauce and the skins and seeds will disappear.
Should I peel the tomatoes?
No, you don’t :] Use an immersion blender to make the sauce very smooth and eliminated the need to skin the tomatoes!
Or simply just use canned tomatoes.
What else can I add to my recipe?
Upgrade your Instant Pot Tomato Sauce recipe by adding:
Red\green\yellow bell pepper
Spinach (fresh or frozen)
Beets (fresh or canned)
How to prevent the sauce from burning?
To make sure you don’t get a burn error, it’s important to pile the ingredients on top of your tomatoes, especially the thick tomato paste.
This way, there’s plenty of liquid on the bottom of the pot to keep the other ingredients from burning or sticking to the bottom.
What to do with this Tomato Sauce?
How to serve?
Serve it over spaghetti with meatballs along with a side of garlic bread for a classic comfort food dinner.
Or try serving it over spaghetti squash for a healthier version of the classic!
How to make Instant Pot Tomato Sauce
Gather the necessary ingredients.
Saute the Instant Pot for 3 minutes and pour in some olive oil, tomato paste, and add chopped onions.
Keep stirring until the paste becomes orange then add canned tomatoes.
Add spices and bay leaves.
Now add some red wine, water, and seasoning to your Instant Pot.
Cover & set the pot to High Pressure for 8 minutes afterward.
Do a Quick Release & dish out.
Open the lid and you’ve got a delicious tomato sauce ^_^
You can use this sauce immediately, refrigerate or even freeze it.
Instant Pot Sauce recipes
- 1 1/2 tsp olive oil
- 2 garlic cloves minced
- 1/2 red onion chopped
- 1 tbsp tomato paste
- 1/4 cup red wine
- 1 can tomato
- bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- Press saute and add olive oil.
- Add onions, garlic and tomato paste and saute for 3 minutes until brown.
- Add canned tomatoes, spinach, bay leaves, red wine, water, oregano, basil, salt and pepper and stir well.
- Close the lid and cook on high pressure for 8 minutes.
- When cooking time is complete, do a quick pressure release.
- Serve and enjoy 🙂