Pressure-Cooker Tomato Sauce

Pressure-Cooker Tomato Sauce

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From:, July 2018

A multicooker is the perfect vessel for making homemade tomato sauce. You can sauté to develop flavor with the aromatic ingredients, then cook everything under pressure to infuse the tomatoes with garlic, onion, oregano and a splash of red wine. If the tomatoes are sweet on their own, you may not need the optional teaspoon of sugar. Taste before adding.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2 (28 ounce) cans no-salt-added whole peeled tomatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 4 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • ½ cup dry red wine
  • 2 medium carrots, cut into 3-inch chunks
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup chopped fresh basil
  • 1 teaspoon sugar (optional)


  • Prep

  • Ready In

  1. Drain the liquid from 1 can of tomatoes (discard or reserve for another use). Transfer the tomatoes to a medium bowl. Pour the second can of tomatoes (and their juices) into the bowl. Using your hands, break the tomatoes into chunks.
  2. Heat 2 tablespoons oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, garlic and oregano; cook, stirring, until slightly softened and fragrant, about 2 minutes. Add wine and bring to a boil. Cook, stirring occasionally, until the wine has mostly evaporated, about 4 minutes. Turn off the heat. Stir in the tomatoes, carrots, salt and pepper. Close and lock the lid. Cook at high pressure for 20 minutes. Release the pressure. Remove the carrots. Puree the sauce to desired consistency using an immersion blender, or let cool slightly and puree (in batches) in a food processor or blender (use caution when pureeing hot liquids). Return to the pot, if necessary, and stir in basil, the remaining 2 tablespoons oil and sugar (if using).
  • 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.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 98 calories; 6 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 19 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 2,838 IU vitamin A; 23 mg vitamin C; 70 mg calcium; 1 mg iron; 377 mg sodium; 399 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

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