Makes 6 cups
Ingredients:
1 1/2 teaspoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup red wine
1 – 28 ounce can crushed tomatoes
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
Directions:
1. Heat olive oil in the Instant Pot® pressure cooker using the saute function. Add chopped onion and saute for about 3 minutes, or until soft. Add the garlic and tomato paste. Stir until the tomato paste starts to turn orange. Deglaze with red wine.
2. Add the tomatoes, spices, seasoning, and water. Bring to a simmer for 5 minutes.
3. Set Instant Pot® to manual – high pressure, adjusting the time to 8 minutes. Make sure the valve is set to sealing. When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by setting the valve to venting. Use immediately or store in the refrigerator for up to 4 days. Sauce can also be frozen for up to 3 months.
*For a thicker sauce, set Instant Pot to saute after you release the pressure and simmer for 10-12 minutes.
This came out awfully thin , almost watery. Why so much water ? New to The Instant Pot, so lesson learned. Will not use this recipe again.
Considering Jill’s comment, would this work with just one cup of water in a 6-quart IP? Or is it best to add two cups and then letting the sauce cook down a bit?
One cup of water should be fine, if even that much. The tomatoes are full of water and the wine is additional liquid. I would actually do this with 3/4 cup water.
A watery sauce may have been caused by the types of tomatoes used. Simmer longer to thicken, or add more tomato paste. Some cut the seed areas out and then let the tomatoes sit in a colander a bit, if they are using a non-paste type tomato. The recipe is not at fault, you just need to adjust it to the type of tomatoes you are using.
Love this recipe. All the ingredient measures are the perfect amounts for me. I added a little red pepper flake. Mine came out watery too, but I added 1T of paste and simmered until it was thicker. This will be my go-to recipe now for tomato sauce!
I simmered the sauce for an extra 10 min. and added extra tomato paste…I actually made the sauce with frozen cooked turkey meat balls and it turned out great…
Just tried this came out very good. I also cooked it with keto meatballs and Italian sausage. Used an 9qt IP. Made a full pot’s worth enough to freeze for a few months. Thank you.
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