Smooth Spaghetti Sauce - Pizza Sauce - Instant Pot
This recipe is decades old and started with my husband's grandmother. Her name was Laura as well. I have converted this to a pressure cooker recipe, while she made hers primarily on the stove.
Equipment
Ingredients
- 1 gallon pureed garden tomatoes milled whole tomatoes
- 4 Tbsp dried oregano
- 3 Tbsp dried basil
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
- 4 tsp beef bouillon
- 4 tsp chicken bouillon
- 3 Bay leaves or more if you like, I use 6
- 1 tsp pepper
- 1 tsp sea salt
- 2 Tbsp sugar optional
- 18-30 oz tomato paste three to five 6 oz cans
Instructions
- Gather all your ingredients.
- Add milled tomatoes or fresh tomato puree to your pot.
- Right on top without stirring in add the rest of your ingredients (seasonings) except the tomato paste. You will add tomato paste AFTER COOKING.
- Use Pressure Cook or Manual and select 45 min. Then do a full NPR.
- When your pin drops and all the pressure has been release open pot and stir. Remove all the bay leaves.
- Now you can stir in tomato paste. How much tomato paste you add will depend on a few things: How thick you like your sauce, how much liquid your tomatoes had to begin with. Some tomatoes are meatier than others (like romas) so this will vary on the variety of your tomatoes and what your crop yielded. I usually make heirloom tomatoes and have quite a bit of water.
Notes
This recipe is not the same as using canned tomato puree. These are whole fresh milled tomatoes and much more watery. That's why you add tomato paste. If you are an experienced canner, you probably make your own tomato paste so feel free to substitute that if you have it.
Once you have removed the bay leaves, added the tomato paste, you can make your sauce super smooth by using an immersion blender if you wish. Not necessary, but some like to do that.
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Smooth Spaghetti Sauce - Pizza Sauce - Instant Pot
This recipe is decades old and started with my husband's grandmother. Her name was Laura as well. I have converted this to a pressure cooker recipe, while she made hers primarily on the stove.
Servings: 1 gallons approx
Equipment
Ingredients
- 1 gallon pureed garden tomatoes milled whole tomatoes
- 4 Tbsp dried oregano
- 3 Tbsp dried basil
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
- 4 tsp beef bouillon
- 4 tsp chicken bouillon
- 3 Bay leaves or more if you like, I use 6
- 1 tsp pepper
- 1 tsp sea salt
- 2 Tbsp sugar optional
- 18-30 oz tomato paste three to five 6 oz cans
Instructions
- Gather all your ingredients.
- Add milled tomatoes or fresh tomato puree to your pot.
- Right on top without stirring in add the rest of your ingredients (seasonings) except the tomato paste. You will add tomato paste AFTER COOKING.
- Use Pressure Cook or Manual and select 45 min. Then do a full NPR.
- When your pin drops and all the pressure has been release open pot and stir. Remove all the bay leaves.
- Now you can stir in tomato paste. How much tomato paste you add will depend on a few things: How thick you like your sauce, how much liquid your tomatoes had to begin with. Some tomatoes are meatier than others (like romas) so this will vary on the variety of your tomatoes and what your crop yielded. I usually make heirloom tomatoes and have quite a bit of water.
Notes
This recipe is not the same as using canned tomato puree. These are whole fresh milled tomatoes and much more watery. That's why you add tomato paste. If you are an experienced canner, you probably make your own tomato paste so feel free to substitute that if you have it.
Once you have removed the bay leaves, added the tomato paste, you can make your sauce super smooth by using an immersion blender if you wish. Not necessary, but some like to do that.
