Marinara Sauce
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
instant pot recipe, pressure cooker recipe, instant pot marinara recipe, marinara sauce
Print Recipe
Making your own marinara sauce isn’t difficult and the result is more delicious and much less expensive than commercial brands. Sun-dried tomatoes aren’t traditional, but I think they give a deeper tomato flavor to the sauce.
instant pot recipe, pressure cooker recipe, instant pot marinara recipe, marinara sauce
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 5 minutes
Cook Time 26 minutes
Servings
2 cups
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1/2 small onion minced (about 1/4 cup)
  • 2 garlic cloves minced
  • 1 tbsp minced or puréed sun-dried tomatoes
  • 14 oz crushed tomatoes 1 can
  • 1/2 tsp dried oregano
  • Pinch red pepper flakes
  • 1/2 tsp kosher salt
Prep Time 5 minutes
Cook Time 26 minutes
Servings
2 cups
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1/2 small onion minced (about 1/4 cup)
  • 2 garlic cloves minced
  • 1 tbsp minced or puréed sun-dried tomatoes
  • 14 oz crushed tomatoes 1 can
  • 1/2 tsp dried oregano
  • Pinch red pepper flakes
  • 1/2 tsp kosher salt
instant pot recipe, pressure cooker recipe, instant pot marinara recipe, marinara sauce
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Select Sauté and adjust to High heat. Add the olive oil to the pot and heat until it shimmers. Add the onion and garlic. Cook, stir-ring, for 2 to 3 minutes, or until the vegetables start to soften. Add the sun-dried tomatoes and cook for 1 minute, or until fragrant.
  2. Pour in the crushed tomatoes and stir to combine, scraping the bottom of the pot to loosen any vegetables that might be stuck. Stir in the oregano, red pepper flakes, and salt.
  3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 12 minutes. After cooking, release the pressure naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid.
  4. Let the sauce cool for about 10 minutes, then taste and adjust the seasoning, adding more salt if necessary. Refrigerate for up to a week or freeze for 4 to 6 weeks.
Recipe Notes

Use In: Mixed-Up Lasagna (page 133), or serve over polenta instead of the Mushroom Sauce (page 78). Marinara makes a great sauce on pizza or pasta as well.Use It Up: Use leftover sun-dried tomatoes in the Rotini with Creamy Basil and Sun-Dried Tomato Sauce .

2 replies
  1. Miss Taylor
    Miss Taylor says:

    I had no problems with this recipe & i followed the directions to a tee….perfect results….its a keeper….saute on low heat not high…

  2. David Drake
    David Drake says:

    I didn’t like this recipe. The sauce was too watery so I put it in a saucepan and reduced it for more than an hour. It’s still not the consistency I’m looking for. I think this type of sauce is best made on the stovetop to allow moisture to evaporate and the flavors to intensify

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *