Marinara Sauce

Making your own marinara sauce isn’t difficult and the result is more delicious and much less expensive than commercial brands. Sun-dried tomatoes aren’t traditional, but I think they give a deeper tomato flavor to the sauce.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

5 min

Cook Time

26 min

Servings

2 cups

Ingredients

3 tbsp extra-virgin olive oil
1/2 small onion
2 garlic cloves
1 tbsp minced or puréed sun-dried tomatoes
14 oz crushed tomatoes
1/2 tsp dried oregano
Pinch red pepper flakes
1/2 tsp kosher salt

Instructions

Select Sauté and adjust to High heat. Add the olive oil to the pot and heat until it shimmers. Add the onion and garlic. Cook, stir-ring, for 2 to 3 minutes, or until the vegetables start to soften. Add the sun-dried tomatoes and cook for 1 minute, or until fragrant.
Pour in the crushed tomatoes and stir to combine, scraping the bottom of the pot to loosen any vegetables that might be stuck. Stir in the oregano, red pepper flakes, and salt.
Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 12 minutes. After cooking, release the pressure naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid.
Let the sauce cool for about 10 minutes, then taste and adjust the seasoning, adding more salt if necessary. Refrigerate for up to a week or freeze for 4 to 6 weeks.

Notes

Use In: Mixed-Up Lasagna (page 133), or serve over polenta instead of the Mushroom Sauce (page 78). Marinara makes a great sauce on pizza or pasta as well.Use It Up: Use leftover sun-dried tomatoes in the Rotini with Creamy Basil and Sun-Dried Tomato Sauce .

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