Pressure-Cooker Tomato Sauce
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.Advertisement
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.
1 1/2 vegetable, 1 fat