I try to pay attention to what my family eats. I would prefer all natural, no sugar, no junk – I do my best but don’t always win that battle. I was surprised to find sugar in the list of ingredients when I started looking at spaghetti sauce in the grocery store. I could make my own, but the thought of babysitting the pot while it simmered was not very appealing. Enter the pressure cooker! I found this recipe when I purchased a stove top pressure cooker and grew to love it even more when I got an electric! It is literally set it & forget it! And it’s a very forgiving recipe so if you don’t have something on hand you can adapt, substitute or omit it (except of course for the tomatoes!)
- 32 oz diced Tomatoes – sometimes I used canned, sometimes I use fresh, sometimes they’re frozen – and they aren’t always diced.
- 1 cup diced onion
- 1/2 cup diced green pepper (or red, yellow, orange…)
- 2 clove garlic
- 2 tsp salt
- 2 tsp parsley flakes
- 1 Tbsp of Italian seasoning (or 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 tsp rosemary)
- 1/2 cup water
- 6 oz tomato paste
Add all ingredients except tomato paste to the pressure cooker pot. Seal & set on manual for 8 minutes. Use a quick pressure release. Stir in in the tomato paste.
Transfer to a blender (or use a stick blender) and blend on high for about a minute for a smoother texture. If desired, return to pot and saute on low to the desired thickness.