Homemade Tomato Sauce
Ingredients:
- 8 large heirloom tomatoes, cut up
- 1 carton of campari tomatoes, halved
- grape tomatoes
- lots of fresh basil
- a few sprigs of fresh oregano
- 1 onion, quartered
- 1 stick of unsalted butter
- 2-3 tsp salt
- 2 tsp pepper
- 10 cloves of garlic, add after the tomatoes have cooked
- tools needed: Instant pot, immersion blender or regular blender, containers or food storage baggies to store the sauce in
- Cut up all of your tomatoes and put them in the Instant pot container.
- Add the basil and oregano on top of the tomatoes.
- Cut the onion into quarters, discarding the onion paper and root end. Put into the container.
- Add the stick of butter and salt and pepper.
- Put on the lid. Turn on the Instant Pot and follow all directions to pressure cook your tomatoes and seasonings. Cook for 8 minutes.
- Once it has finished, slowly release the steam being careful not to burn yourself.
- Add the raw garlic cloves to the cooked tomatoes.
- If you have an immersion blender, use it to emulsify the mixture. If you don’t and need to use a blender, working in batches blend the mixture. Be careful because the steam and heat from the tomatoes can rise up in the blender. blend slowly and then increase the speed. Keep the blended part in a separate pitcher or bowl. Once you have blended all of it, pour it back into the Instant Pot vessel and push saute on high for about 5-7 minutes. This reduces some of the liquid.
- Transfer the sauce to your containers. Freeze in food storage bags or containers or use immediately. Make sure the sauce is cool and all air has been squeezed out before putting it into the freezer.
- Put it on top of your favorite pasta dishes like Ground Chicken Tortellini, Spaghetti and Meatballs or Spinach Ricotta Manicotti! You’ll love this taste of summer in the winter months.