Marinara Sauce
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
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.
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Garlic, Onion, Tomatoes
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 tablespoon minced or puréed sun-dried tomatoes
  • 14 oz crushed tomatoes 1 can
  • 1/2 tsp dried oregano
  • Pinch red pepper flakes
  • 1/2 teaspoon kosher salt
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Garlic, Onion, Tomatoes
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 tablespoon minced or puréed sun-dried tomatoes
  • 14 oz crushed tomatoes 1 can
  • 1/2 tsp dried oregano
  • Pinch red pepper flakes
  • 1/2 teaspoon kosher salt
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 .

1 reply
  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…

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