Pressure-Cooker Tomato Sauce
Tip: No sauté mode? In Step 2, heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, garlic and oregano; cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add wine, increase heat to medium-high and bring to a boil. Boil until the wine has mostly evaporated, about 4 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.
Equipment: Electric pressure cooker (multicooker)
To make ahead: Refrigerate sauce for up to 5 days or freeze for up to 3 months.
1 1/2 vegetable, 1 fat