Homemade Marinara
By :Instant Pot Italian by Ivy Manning
Print Recipe
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.
Votes: 2
Rating: 4
Rate this recipe!
Course Condiment
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Broth, Onion, Tomatoes
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
Course Condiment
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Broth, Onion, Tomatoes
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
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.

2 replies
  1. ThePanicTheVomit
    ThePanicTheVomit says:

    Pretty tasty. Made the recipe to the letter, sauce was a bit more liquidy than pictured so took my immersion blender to it. Definitely will make again.

  2. revtracey
    revtracey says:

    Really good flavor, but i got a burn notice in the last three minutes of cooking time. Maybe try ahain on a lower pressure? Loved the basil flavor.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply