Meatball Sliders
Homemade Marinara
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When tomatoes are in season, I like to make this rich, all-purpose sauce and store it in the freezer for future use. When good, local tomatoes aren’t available, this recipe is almost as good using canned tomatoes. San Marzano tomatoes, an heirloom variety that’s favored for their big, sweet flavor and meaty texture, are the best canned variety. Cans labeled “DOP” (Protected Designation of Origin) come only from the San Marzano region in Italy, and while costly, they yield incredible sauce. But the term “San Marzano” is also used to refer to tomatoes not necessarily grown in Italy. These tomatoes are usually quite tasty, and cheaper.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 1 tablespoon fresh oregano or
1 1/2 teaspoons dried - 1/2 teaspoon baking soda
- 6 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1/2 cup dry red wine optional
- 4 pounds plum tomatoes peeled and chopped, or
2 cans (28 ounces ) whole peeled San Marzano tomatoes, chopped, with their juices - 1/2 cup chicken or vegetable broth homemade or low-sodium store-bought
- 2 sprigs fresh basil plus
1/2 cup chopped fresh basil leaves - 1 Parmesan cheese rind optional,
2 inch - Salt and pepper to taste
Ingredients
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Instructions
- Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the onion, oregano, and baking soda and cook, stirring frequently, until the vegetables are tender, 4 minutes. Add the garlic and tomato paste and cook, stirring continuously, until the garlic is fragrant, 45 seconds. Add the wine and cook for 1 minute to burn off some of the alcohol. Press Cancel.
- Add the tomatoes and their juices, broth, basil sprigs, and cheese rind (if using). Add
3/4 teaspoon salt and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to HIGH pressure for 40 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off. - When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Discard the basil stems and cheese rind. Add the chopped basil and season the sauce with salt and pepper. Use immediately, or let the sauce cool completely, uncovered, in the refrigerator and store for later use.
Recipe Notes
Note: Chopping canned tomatoes can be a messy pain in the neck! To chop canned tomatoes without making a huge mess, simply snip them directly in the can using clean kitchen scissors.
The sauce can be stored in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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