Instant Pot Pasta Sauce
Makes about 11 cups (80 oz./2.3kg).
By Dennis W. Viau; modified from my mother’s recipe.
My Italian American mother always made her own pasta sauce using canned tomatoes and dried herbs she had on hand. She learned from her mother, who was from Naples, Italy. In this recipe I mostly follow my mother’s recipe, but I use fresh herbs.
Ingredients:
2 to 3 tablespoons pure olive oil (not extra virgin, which can burn at frying temperature)
½ large onion, chopped
2 to 3 cloves garlic, chopped (or 1 teaspoon dry)
2 28-ounce (794g) cans Roma tomatoes
2 6-ounce (170g) cans tomato paste
2 cups (475ml) water
1 sprig fresh oregano (or ½ teaspoon dry) (more if you like an herbal flavor)
1 to 2 sprigs fresh basil, leaves only
2 sprigs fresh Italian parsley, leaves only
Salt to taste
Directions:
Start the Instant Pot using the Saute function. Heat the olive oil in the pot and add the onion. Stirring often, cook until the onion starts to change to a golden color. Add the chopped garlic and cook for about 1 minute.
Add the tomatoes, tomato paste, water, herbs (and garlic powder if using). Stir to combine.
Attach the lid to the Instant Pot and set the pressure release valve to Sealing. Press the Pressure button and set the cooking time to 10 minutes.
When the cooking is done, allow the pot to depressurize naturally.
Taste for salt and season to your liking.
The sauce can be stored in the refrigerator for several days, or portioned into freezer safe pouches or containers and frozen until needed.
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