Summer Marinara

I should have weighed how many pounds of tomatoes I used to make this all-purpose tomato sauce, but I didn’t. It took a lot, but it made a lot! You can adjust this basic electric pressure cooker recipe to suit the amount of tomatoes you have on hand, and, as always, it can be made on the stove top.
If you happen to have saved a Parmesan rind, throw it in with the tomatoes. It will deepen the flavor of your sauce.

8 cups fresh tomatoes, peeled and seeded
1/2 head garlic cloves, peeled
2 Tbsp olive oil
1 cup carrots, finely diced
1 large onion, diced
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 6-oz can tomato paste
1 Tbsp sugar
1/2 cup fresh basil leaves, chopped
2 Tbsp fresh oregano, chopped

1. Working over a fine mesh strainer placed over a bowl to catch the juices, peel and seed the tomatoes. Collect the tomato pulp in another bowl or glass measuring cup until you have 8 cups, including the juices. Using a potato masher or your hands, crush the tomatoes. Set aside.
2. Preheat the oven to 400°.
3. Place the peeled garlic cloves on a sheet of aluminum foil and sprinkle with a little salt and pepper, Drizzle on 1 Tbsp of the olive oil. Wrap up the foil to seal completely and place directly on the center oven rack. Bake until the garlic is soft, about 20 – 25 minutes.
4. Heat a 6 qt electric pressure cooker on the Sauté setting. Add the remaining oil, then the carrots, onions, and red pepper flakes. Cook, stirring occasionally, until the carrots begin to soften. Add the garlic and season with salt and pepper.
5. Move the veggies to the sides of the pot and add the tomato paste to the center. Allow the paste to toast until fragrant, then stir together with the veggies.
6. Add the tomatoes, seal the lid, and cook on High Pressure for 10 minutes. Allow the pressure cooker to vent naturally, about 10 minutes.
7. When safe to open, remove the lid and puree the sauce with an immersion blender to the desired consistency. If you choose to use a conventional blender, work very carefully in small batches. Hot liquids can be dangerous in a conventional blender.
8. Taste for seasoning and stir in the sugar if the sauce is too acidic. Stir in the basil and oregano, along with additional salt and pepper to taste.
9. If the sauce seems too thin for your liking, allow it to sit, uncovered, on the Keep Warm setting. Stir occasionally until the sauce thickens.

Servings: about 20 1/2 cup servings

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