Spaghetti Sauce with Whole Tomatoes - Instant Pot - Grandma Behrendt
Making homemade spaghetti sauce is one of the things I really enjoy doing in pressure cooker and there is nothing better than sauce made from fresh garden tomatoes. Yum!
Equipment
- Immersion blender
Ingredients
- 2 cups onion chopped
- 7½ lbs whole tomatoes unpeeled, cut into chunks and cored (see notes for frozen tomatoes below)
- ½ cup chicken broth leave out if you have really juicy tomatoes
- 1 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 bay leaves
- 3 Tbsp dried herbs, basil, oregano, and/or Italian seasoning your choice
- 3 tsp salt or PC Magic
- 12-24 oz tomato paste two 6 oz cans. You may need 3 or 4 if your tomatoes are really juicy.
Instructions
- Put everything in pot EXCEPT tomato paste.
- You are going to be using the layer method so add ingredients in the order shown. Don't stir anything. Just let it stay layered.
- Seal your lid and Pressure Cook for 50 min high pressure. NPR or QR it doesn't matter for this recipe at all.
- When you are ready to add tomato paste, turn on Saute mode and stir in tomato paste to thicken sauce. You may need to add a 3rd or 4th can to get the thickness you want. So have enough on hand just in case.
- You can use a stick blender to make a smooth sauce but remove bay leaves first!
Notes
NOTES: If using frozen fresh tomatoes, soak them in the sink for about 60 min. Slip the skins off and remove the stem spot. Put peeled tomatoes in the pot on a trivet with the 1/2 cup broth. Your diced onions should be below the trivet. Took about 20-30 min to come to pressure. You can add seasonings from the recipe right on top.
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unpeeled, cut into chunks and cored
Spaghetti Sauce with Whole Tomatoes - Instant Pot - Grandma Behrendt
Making homemade spaghetti sauce is one of the things I really enjoy doing in pressure cooker and there is nothing better than sauce made from fresh garden tomatoes. Yum!
Servings: 5 Qts (approx)
Equipment
- Immersion blender
Ingredients
- 2 cups onion chopped
- 7½ lbs whole tomatoes unpeeled, cut into chunks and cored (see notes for frozen tomatoes below)
- ½ cup chicken broth leave out if you have really juicy tomatoes
- 1 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 bay leaves
- 3 Tbsp dried herbs, basil, oregano, and/or Italian seasoning your choice
- 3 tsp salt or PC Magic
- 12-24 oz tomato paste two 6 oz cans. You may need 3 or 4 if your tomatoes are really juicy.
Instructions
- Put everything in pot EXCEPT tomato paste.
- You are going to be using the layer method so add ingredients in the order shown. Don't stir anything. Just let it stay layered.
- Seal your lid and Pressure Cook for 50 min high pressure. NPR or QR it doesn't matter for this recipe at all.
- When you are ready to add tomato paste, turn on Saute mode and stir in tomato paste to thicken sauce. You may need to add a 3rd or 4th can to get the thickness you want. So have enough on hand just in case.
- You can use a stick blender to make a smooth sauce but remove bay leaves first!
Notes
NOTES: If using frozen fresh tomatoes, soak them in the sink for about 60 min. Slip the skins off and remove the stem spot. Put peeled tomatoes in the pot on a trivet with the 1/2 cup broth. Your diced onions should be below the trivet. Took about 20-30 min to come to pressure. You can add seasonings from the recipe right on top.
2 comments on “Spaghetti Sauce with Fresh Garden Tomatoes – Instant Pot”
When do you remove the skin from the tomatoes. It says to cook them ubpeeled
For this recipe, you don’t peel them at all. You can use an immersion blender to blend everything if you want a smoother sauce. Or you can choose to peel them if you prefer it that way. Up to you.
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