Tomato Sauce
8
5 minutes
20 minutes
Ingredients
3 lbs. greenhouse tomatoes, grated with grating blade
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. minced garlic
4 small sprigs fresh rosemary
2 Tbsp. butter
Directions
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In the cooking bowl of a pressure cooker, heat the oil on the BROWNING function.
Sauté the garlic until fragrant, about 1-2 minutes. Add the rosemary and continue to sauté until it just starts to turn brown around the edges, about 3-4 minutes.
Add the grated tomatoes and salt and stir to combine.
Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW function and set the time for 8 minutes.
When the timer goes off, use Quick Pressure Release.
Remove the rosemary sprigs. Press the BROWNING function and set the time for 5 minutes.
Stir in the butter until melted and the sauce begins to thicken.
Use to top your favorite pasta.
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In a large saucepan heat the oil over medium-high heat. Sauté the garlic until fragrant, about 1 minute. Add the rosemary and continue to sauté until it just starts to turn brown around the edges, about 3-4 minutes.
Add the grated tomatoes and salt and stir to combine. Bring the mixture to a boil.
Turn the heat down to low and allow the sauce to thicken, about 15 minutes.
Stir in the butter until melted.
Use to top your favorite pasta.