Makes: 6 pounds
Time: 1 hour, 30 minutes (5 minutes prep time, 1 hour 25 minutes cook time)
Tomato sauce is one of those pantry essentials. While in theory, it should
always be vegan-friendly, that doesn’t mean it’s always great. Making your
own is much healthier, and with a pressure cooker, you can cook up to 6
pounds of plum tomatoes for a ton of sauce. It will last in your fridge for
about 3 months.
6 pounds quartered plum tomatoes
6-8 fresh basil leaves
2 big, chopped carrots
2-3 sliced, medium-sized yellow onions
4 tablespoons olive oil
1 chopped celery stalk
1. Preheat your pressure cooker on “sauté.”
2. Add oil and cook the sliced onions until soft.
3. Move the onions to the side, and add celery and carrots.
4. Cook and stir for 5 minutes or so.
5. Add tomatoes and mix.
6. Squish down the tomatoes, so they’re below the “max” line of the
pressure cooker, and they’ve released their juice.
7. When the pot reaches a boil, close and seal the lid.
8. Select “manual” and cook on high pressure for 5 minutes.
9. When the beeper sounds, hit “cancel” and carefully quick-release.
10. Turn the pot back to the lowest setting of “sauté,” and cook for 1
11. Stir after 30 minutes, so nothing is sticking to the bottom.
12. After an hour, puree till smooth.
13. Pour sauce into 1-pint jars (putting one bay leaf at the bottom of the
jar) and close.
14. Wait for the jars to cool before storing in the fridge.
Nutritional Info (¼ recipe):
Total calories: 42.9