Amazing something so modest would result in such exquisite complex taste. The sauce speaks for itself. It will leave you speechless though, cause it's that good. Technique + quality ingredients equal deliciousness whether it's an instant pot or stovetop.
Homemade Pasta Sauce Ingredients
- Canned San Marzano Tomatoes (Whole and Peeled)
- Olive Oil
- Garlic Cloves
- Dried Basil
- Black Pepper
Pasta Sauce Instructions (Step by Step)
This recipe is as easy as it gets. It’s 1-2-3 and done literally.
Step 1: Infuse the oil
Step 2: Fry the tomatoes
Step 3:Finish the sauce
Close the lid and pressure cook manually for 25 minutes. Let sauce release naturally.
The sauce is straight-forward but soooo good. I put it on any pasta dish with or without meat. Dress it up with whatever you like, but note it isn’t necessary.
Key Steps For Maximizing Flavor
- Choose good quality canned tomatoes. I prefer San Marzano as they have a clean tomato taste and are fairly sweet.
- Fry your tomatoes first to not only concentrate their flavor but also to add flavor depth
- Season the sauce well before pressure cooking. I like a combination of a good smoky paprika and dried oregano.
- The longer the sauce rests/sits the more the flavor evolves into sweet baby Jesus levels!
Instant Pot Spaghetti Sauce Frequently Asked Questions (FAQs)
Do I Have To Use An Instant Pot?
Not at all. This instant pot recipe is actually converted from a traditional approach. The steps/approach for cooking in a saucepan are the same. The only difference is instead of pressure cooking, the tomatoes are cooked at a long long long low-temperature simmer. I’m talking at least 2 hours.
How Much Sauce Does This Recipe Produce
After cooking this sauce nets about 20 oz which is slightly less than a normal size jar of store-bought pasta sauce.
How Long Will The Sauce Keep For?
There are no preservatives so you have 3-4 days refrigerated to preserve the sauce. Feel free to freeze it for much longer preservation using large freezer bags or airtight containers.
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- instant pot
- ½ cup olive oil
- 4 garlic cloves
- 28 oz Canned Whole Peeled tomatoes San Marzano
- ½ tablespoon Salt
- 1 tablespoon Sugar
- 1 tablespoon Paprika
- ½ tablespoon Black pepper
- 1 teaspoon Dried Basil
- Open the canned tomatoes and drain into a bowl. Reserve the liquid.
- Pre-heat the Instant Pot on "Saute" less settings
- Once the Instant Pot reads "Hot" add the olive oil.
- Add garlic and sauté on low 3-4 minutes.
- Increase the Saute level to "more"
- Add the tomatoes and cook on high undisturbed for 1 minute.
- Stir then let sit for another minute.
- Using a potato masher or the blunt end of a meat tenderizer and crush the tomatoes.
- Add salt, sugar, paprika, oregano, and pepper. Stir and cook 3-4 minutes. Cancel saute.
- Add reserved tomato juices to pot and mix well. Close the lid and cook using manual pressure cook settings at 25 minutes. Allow for natural release.
- Frying the tomatoes is the key to adding more depth of flavor.
- Taste the tomatoes before cooking for the preferred level of sweetness and adjust sugar amounts accordingly. If the tomatoes are pretty sweet then reduce sugar levels.