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.
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.
98 calories; protein 1.7g; carbohydrates 8.6g; dietary fiber 3.1g; sugars 4.3g; fat 6.1g; saturated fat 0.9g; vitamin a iu 2838.2IU; vitamin c 23.2mg; folate 18.9mcg; calcium 70.2mg; iron 1.2mg; magnesium 22.5mg; potassium 399mg; sodium 377.1mg; thiamin 1mg.