Pressure Cooker Traditional Tomato Sauce Recipe

Ingredients

• 2 tablespoons (30 ml) olive oil
• 3 tablespoons minced garlic
• 1/4 teaspoon red pepper flakes
• ½ cup (125 ml) dry white wine
• 3 pounds (1.44 kg) plum tomatoes, cored and quartered
• ¼ cup fresh basil leaves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

Heat the olive oil in an electric pressure cooker turned to the browning function.

Add minced garlic and red pepper flakes. Cook, stirring occasionally, until garlic begins to sizzle, for about 3 minutes.

Pour in dry white wine, then stir well as it comes to a simmer. Stir in tomatoes and chopped basil. Bring to a simmer, stirring occasionally.

Close the pot and lock the lid. Set the machine to coo at high pressure.t the timer to cook for 23 minutes.

Using the Quick Release method, bring pressure to normal. Unlock and open the lid.

Using an immersion blender, purée the mixture into a thick sauce.

Switch the electric pressure cooker to the browning function. Bring the sauce to a simmer, stirring occasionally, until it thickened into a rustic pasta sauce, for about 15 minutes.

Season tomato sauce with salt and black pepper. Mix ell.