Instant Pot - Marinara Sauce

Instant Pot – Marinara Sauce

Published on February 13, 2018 | In , | By
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Where we live we are lucky to have fresh off the vine Tomatoes that are readily available year-round and priced very reasonable. So, with the combination of those tomatoes and the Instant Pot, you can have fresh Marinara Sauce in about 30 mins, start to finish. First, a little background about this sauce…

The name of the sauce is Italian for Sailors – Marinai, so why would it be named for sailors? Well I am glad you asked, let me tell you…The ingredients for the Sauce traveled well and didn’t spoil easy like meat and fish did. It could be assembled quickly and easily in about the same time it took pasta to cook. This made it an inexpensive and filling meal for men at sea. Marinara Sauce was probably originated around Naples, and could not have been invented before the 16th century when tomatoes arrived in Europe from the New World. Now back to the recipe…

We have found we can use this recipe as a basis for most any other tomato sauce by thickening it, or adding ingredients. It is nice to have a batch or two in the freezer.

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Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Onion chopped
  • 8 Large tomatoes chunked up (if your tomatoes are smaller, use more 😊 )
  • 6 Cloves of Garlic minced
  • 1 Bay leaf
  • ½ Cup Red Wine
  • 1 Tablespoon Honey (sugar will work fine too)
  • 1 Tablespoon Italian Seasoning
  • 1 ½ Teaspoons Salt
  • Pepper
  • 2 Teaspoons Balsamic Vinegar

Instructions

  1. 1. Turn on Instant Pot with Sauté button, while waiting for it to say “HOT”…
  2. 2. Chop the Onion, Garlic, and tomatoes
  3. 3. Most likely the Pot will say HOT about the time you have the Onion ready, so, put in the oil and the chopped onions.
  4. 4. Stir the onions occasionally and when they are transparent, put in the Garlic and stir.
  5. 5. As soon as the Garlic is fragrant, put in the tomatoes and stir.
  6. 6. Let the tomatoes sauté for 5 mins stirring occasionally.
  7. 7. While stirring, add in the seasonings, Italian, salt, pepper.
  8. 8. Then pour in the Red Wine and put the Bay leaf on top.
  9. 9. Turn off the Pot.
  10. 10. Place the lid on the pot and lock it. Be sure the Vent is turned toward sealing!
  11. 11. Set the pot for Manual, High Pressure for 5 minutes.
  12. 12. Once the pot beeps, turn the pot off. Wait 5 – 10 mins and then release the pressure.
  13. 13. Remove lid and pour in the Balsamic Vinegar.
  14. 14. Using your Immersion Blender, or we call it the Boat Motor, blend until smooth. You can pour it into a blender to make it smooth if you don’t have an Immersion Blender.
  15. 15. Test for flavor and adjust if needed.
  16. 16. If the Sauce seems to runny for your liking, let it simmer for a while stirring occasionally to reduce it some.

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