Marinara Sauce

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Marinara Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 ."]
cuisine icon Keywords
2 cups, 30-60 min, contributed, cook 26 min, crushed tomatoes, dried oregano, easy, extra-virgin olive oil, garlic cloves, instant pot marinara recipe, instant pot recipe, instant pot sauce recipe, kosher salt, low carb, low fat, marinara sauce, minced or puréed sun-dried tomatoes, modern, pinch red pepper flakes, plant-based, prep 5 min, pressure cook, pressure cooker recipes, sauté, side dish, small onion, vegan, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
26 min

serving icon 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.
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