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Garlic Marinara Sauce

Highlights

Serves 4-6.
Prep Time 5 min
Saute Time 15 min
Pressure Building Time 10-20 min
Pressure Cook Time 10 min
Natural Release Time 0 min
Total Time 50 min

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 very large spanish (or yellow) onion
  • 30 cloves garlic, 6 minced, 24 sliced into slivers
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 cups vegetable or garlic broth
  • 1/2 cup dry red wine (like a pinot noir)
  • 1 tablespoon italian seasoning
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • 1-2 tablespoon seasoned salt (start with 1, then add more as needed)
  • 1.5 teaspoons granulated sugar
  • 2 teaspoons black pepper
  • 1 bunch fresh basil leaves
  • 1 (6-ounce) can tomato paste

Process

  • Put olive oil in the pot, and hit saute
  • Saute onion for about 3 minutes
  • Saute garlic for about 5 minutes, until lightly browned
  • Put everything in, except tomato paste and basil leaves
  • Top with basil leaves but do not stir them in
  • Pressure cook on high for 10 minutes
  • Quick release when done
  • Use potato masher to lightly crush plum tomatoes to desired chunkiness
  • Stir in the tomato paste and let stand for 10-20 minutes longer, until slightly thickened.

Note: It's flavor will really come together once it is refrigerated overnight.

Storage

Store in the frige in an airtight container for a week. It can also be frozen for 2-3 months.

Feedback

This sauce turned out to be amazing. Way better than anything I've bought out from any store. It could be a personal preference, but I am going to continue making this often.

As of now the batch size needs to be consumed within a week, which is too small window for us. Haven't quite figured out extending storage life in refrigerator or the freezing part. Maybe canning is the way to go.

References