Creamy Tomato and Basil Pasta Sauce


  • 56 ouces whole tomatoes
  • 1/2 cup regular or low-fat evaporated milk
  • 1/2 small yellow onion
  • 1/4 cup loosely packed fresh basil leaves
  • 1 tbsp fresh rosemary leaves
  • 1/2 tsp table salt
  • 1/4 cup heavy cream
  • 2 tbsp tomato paste
  • 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 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off.
  • Optional 2 All 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.
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