Whether you’re stirring it through pasta, spooning it over roasted veggies or nachos, or using it as a base for pizza, this rich, slow-cooked sauce packs in deep flavour with just a handful of ingredients. Recipe compliments of Instant Pot.
Ingredients
- 2kg sweet red tomatoes
- 2 coarsely chopped onions
- 2 red peppers, pitted and roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 cloves of garlic, flattened
- ½ tsp dried oregano
- 2 tsp of sugar
- 1 container of tomato paste
- Hand full of fresh basil
Method
- Set your pressure cooker to Sauté and fry the onion until soft (about 5 minutes).
- Add the red pepper, flattened garlic cloves and carrots. Fry for another 2 minutes. Rinse and add the tomatoes.
- Add salt, pepper and a pinch of oregano on top of the tomatoes. (It is important that the spices are on top of the tomatoes and not at the bottom of the pot, as they may burn).
- Set to “Pressure Cook” for 20 minutes and let the steam release naturally. Open pot, add sugar, tomato paste and fresh basil. Mix with a stick blender until smooth.
- Pour into a glass jar and keep in the fridge for 2-3 days. Pour the rest into large ice trays and freeze. Once frozen, put into a sealable plastic bag and use as needed.
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