Marinara Sauce in the Instant Pot

I’m looking at a few marinara sauce recipes online: The Belly Rules the Mind, 1 lb fresh tomatoes; Simply Happy Foodie, 5 lbs fresh tomatoes (!) – a slightly more robust and 5X larger recipe, with tomato paste and a tablespoon of cocoa powder; and a couple others for (no) inspiration. One says high pressure for 15 minutes, another 10 minutes, one says 3 minutes, another suggests 25 minutes. I’m going to go for the 1 lb fresh tomatoes (vs 5 lbs or canned/diced), but maybe add a small amount of cocoa powder and that tomato paste. Also, one blogger comment suggests cutting the tomatoes in half, coat with olive oil and salt and roast for 45 minutes @400° F, which sounds divine.

Print Recipe

Instant Pot Marinara Sauce.

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Homemade Marinara Sauce - Instant Pot

Ingredients

• 2 T olive oil
• 1 lb fresh Roma tomatoes, roasted (see above) then coarsely chopped OR 1 28 oz can chopped tomatoes
• 1 1/2 medium onions, diced
• 8 garlic cloves, minced
• 1 T dried parsley
• 1 T dried oregano
• 1 carrot, diced
• 2 T chopped fresh basil
• 2 T chopped fresh parsley
• 1/2 t cocoa powder
• 2 T tomato paste (about 2/3 of the small can)
• salt
• pepper
• crushed red pepper/Italian seasoning/whatever
• 4 oz water/broth/red wine (Red Wine <- I think that was making mine bitter)

Instructions

1

Using the sauté function, heat the Instant Pot

2

Add olive oil

3

Saute garlic/onions with dried herbs til translucent

4

Add tomatoes, carrot, liquid, fresh herbs, salt, peppers, cocoa powder, and stir in and turn off Sauté mode

5

Add tomato paste last, on top, do not stir in

6

IS THE RED RING IN THE IP LID?? A step I too often forget to do.

7

Lock the top on!

8

Manual - High Pressure - 15 minutes + 10 minutes (or longer) NPR - it dropped at 17 minutes for me

9

Let the sauce cool, the use a potato masher or immersion blender to blend

10

Fresh in fridge: 5 days

11

Freezer: longer than 5 days for sure

Notes

This recipe almost filled a quart jar with sauce. The other recipe (5 lbs tomatoes) uses roughly the same amount of other ingredients, so I'd guess that you could just add more tomatoes to increase the recipe. In fact, I think I will because it's very herb-y as is, with 6 T of both dried and fresh herbs.

Apparently you don’t need to peel the tomatoes or remove seeds either, since they get cooked and then blended in with the immersion blender, which I forgot to wait until the sauce cooled.

After cooking, this is also what it looked like, before using the immersion blender to blend it all up. Below is the post-blended version.