Use this basic marinara sauce for spaghetti, pizza, bread dipping, etc. Can add steamed and reduced spring vegetables to make primavera sauce. When tomatoes are abundant, we make this sauce almost weekly. The fresh ingredients nearly fill my small 4 qt pressure cooker.
The finished sauce makes 6 cups (1.5 qt).
- Baked Pasta
- 1/2 onion
- 1 sm or 1/2 lg carrot, sliced
- 1 sm-med rib celery, sliced
- 1 sm-med zucchini, peeled and sliced
- 20-30 plum tomatoes, halved
- 1/2 cup water
- 6 cloves garlic
- 1 tsp oregano
- 1/4 tsp salt
Add all ingredients to pressure cooker with 1/2 cup water, cover and bring to pressure. Turn off heat and allow to release pressure. Blend steamed vegetables in high speed blender. Because contents are very hot, take care to not fill more than half, and gradually increase speed from low to high. Process in batches. Pour pureed sauce into large saucepan on hot plate at low heat. Simmer slowly, just under boiling, to reduce volume by roughly half. Allow to cool and transfer into containers for refrigeration or freezing.