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Pressure Cooker 30 Minute Marinara Sauce

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Ingredients

Adjust Servings:
1 (28 ounce) can crushed plum tomatoes (use scaflani, pastene or hunts)
1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste)
4 medium garlic cloves
1 small shallots or 1 small onion
1 teaspoon dried basil (can use 3 tbsp fresh basil)
1/2 teaspoon oregano
1/2 teaspoon thyme
red pepper flakes (to taste 1/4 tsp or so)
black pepper
sea salt
1 medium carrot

Nutritional information

106.4
Calories
35 g
Calories From Fat
4 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
273.5 mg
Sodium
17.5 g
Carbs
4.3 g
Dietary Fiber
0.8 g
Sugars
3.7 g
Protein
151g
Serving Size

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Pressure Cooker 30 Minute Marinara Sauce

Features:
    Cuisine:

    This sauce is so delicious and so easy. Just the right amount of seasoning and consistency. I don't think I can ever buy jarred marinara again!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pressure Cooker 30 Minute Marinara Sauce, A tasty and quick Marinara sauce for pasta, and all sorts of other foods calling for a marinara sauce can also be turned into a pizza sauce by adding more spices Takes a little over a 1/2 hour to make , This sauce is so delicious and so easy Just the right amount of seasoning and consistency I don’t think I can ever buy jarred marinara again!, I see in the into to this recipe that by adding ingredients it can be turned into pizza sauce Anyone have the recipe for that?


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    Steps

    1
    Done

    Heat Pressure Cooker on Medium Heat and Add Olive Oil.

    2
    Done

    Chop Onion and Garlic However Fine You Like and Add to Hot Oil.

    3
    Done

    Cook For a Minute Do not Brown!

    4
    Done

    Throw in the Rest of Your Spices Except Salt.

    5
    Done

    Throw in the Carrot( I Leave It in Large Chunks and Remove It but You May Keep It in Sauce If You Like So You Can Cut It to Whatever Size You Like or Even Mince It).

    6
    Done

    Add the Can of Tomatoes and Some Water--use About 1/4 of the Tomato Can Full of Water -- It Gets Thick So You Need to Add Enough or It Could Stick and Burn.

    7
    Done

    Put Lid on Cooker and Bring to Pressure. Turn Down Enough to Keep It Low but Still Have Pressure in Pot. Cook For 1/2 Hour. Turn Off and Bring Pressure Down by Either Quick Release Method or Take Off Burner and Let It Naturally Release.

    8
    Done

    Take of Lid and Taste --Add Salt, Maybe a Pinch of Sugar If You Want. You Can Also Stir in Some More Evoo at This Point Remove Carrot (or Not), Voila! Done!

    9
    Done

    *** I Like It on Penne Pasta With Some Grated Pecorino Romano and Parmesan Cheese but You Can Use It on Whatever You Like. Lasagana, Veal Cutlet. Makes a Good Base For Clam Zuppa Sauce or Tuna Sauce.

    Avatar Of Lawsin Lee

    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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