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.
