Wash and dry your hands. Crush the canned tomatoes one by one into the cooker. Add the evaporated milk, onion, basil, rosemary (if using), and salt. Stir well and lock the lid onto the pot.
Optional 1Max Pressure Cooker Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers Press Pressure cook (Manual) on High pressure for 5 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the cream and tomato paste. Either use an immersion blender to puree the sauce right in the pot, or pour the contents of the pot into a large blender, cover, and blend until smooth, scraping down the canister’s inside at least once.