Instant Pot - easy basic tomato sauce

MadCow333 · August 31, 2018

https://foodscienceinstitute.com/201...n-instant-pot/

Have been using this for several batches. It's easy & fast. If you set the heat right for the stovetop simmer, the bottom won't burn and you only need occasionally stir.

I added about 4-5 cloves garlic per batch. I leave seeds in and skins on, cook it simmer it, take out the bay leaves, run it all through the blender, then freeze it. Paste tomatoes like Roma willl make a denser sauce, and slicers like Brandywines and beefsteaks will produce a thinner sauce. Simmer the 30 minutes on the stove seems about right for Roma or San Marzano sauce. I had to simmer longer for mixed-type sauce made from slicers.

I fill the pot up to about 1.5" from the very top. Tomatoes cook down. You're going to need extra gaskets for your pressure cooker after this because your original will be orange and will smell like sauce for a long time. I prefer the red & blue ones from Instant Pot store because they resist odors better and are stiffer and more dimensionally stable. Same price as the stupid stretchy translucent ones, too.

1 Tb salt
1 Tb sugar
1 minced onion
2-3 Tb chopped parsley - dried 1.5 TBSP
2 bay leaves
2 Tb chopped basil -- dried 1 TBSP
1 Tb oregano - dried use the same
(I add 4-5 cloves garlic, either whole or chopped. I am going to blender this later anyhow.)
lemon juice (1 Tb per jar) - Omitted since I am freezing not canning.

August 31, 2018	#1
MadCow333 Tomatovillian™ Join Date: Jun 2015 Location: NW PA 6A Posts: 159	Instant Pot - easy basic tomato sauce (SO easy!) https://foodscienceinstitute.com/201...n-instant-pot/ Have been using this for several batches. It's easy & fast. If you set the heat right for the stovetop simmer, the bottom won't burn and you only need occasionally stir. I added about 4-5 cloves garlic per batch. I leave seeds in and skins on, cook it simmer it, take out the bay leaves, run it all through the blender, then freeze it. Paste tomatoes like Roma willl make a denser sauce, and slicers like Brandywines and beefsteaks will produce a thinner sauce. Simmer the 30 minutes on the stove seems about right for Roma or San Marzano sauce. I had to simmer longer for mixed-type sauce made from slicers. I fill the pot up to about 1.5" from the very top. Tomatoes cook down. You're going to need extra gaskets for your pressure cooker after this because your original will be orange and will smell like sauce for a long time. I prefer the red & blue ones from Instant Pot store because they resist odors better and are stiffer and more dimensionally stable. Same price as the stupid stretchy translucent ones, too. 1 Tb salt 1 Tb sugar 1 minced onion 2-3 Tb chopped parsley - dried 1.5 TBSP 2 bay leaves 2 Tb chopped basil -- dried 1 TBSP 1 Tb oregano - dried use the same (I add 4-5 cloves garlic, either whole or chopped. I am going to blender this later anyhow.) lemon juice (1 Tb per jar) - Omitted since I am freezing not canning. Last edited by MadCow333; August 31, 2018 at 01:55 PM.