PRESSURE COOKING MARINARA SAUCE (SALLYE)
I think you will find it a very tasty sauce for Italian dishes.
Note: I usually cook a double or even triple batch at a time. It freezes nicely.
2 Tbspolive oil
1 mediumred bell pepper
1 Tbspdried oregano leaves
1 Tbspground oregano
1/2 tspdried fennel
1 tspdried basil leaves
1 Tbspdried parsley leaves
1 tspchili powder
1/2 tspsea salt
1 tspground black pepper
1 mediumbay leaf
1 can(s)(14-16 ounce) petite diced tomatoes (i use hunts)
1 smallcan hunts tomato sauce
1/2 cchicken broth
How to Make PRESSURE COOKING MARINARA SAUCE (SALLYE)
Measure all spices and mix together in bowl and set aside. You will be adding them all at once
Grate carrot (or use 1/2 cup prepackaged matchsticks)
Peel onion and cut into quarters; place in food processor bowl
Cut bell pepper into quarters and remove core, seeds and veins; place in food processor with onions
Pulse until finely chopped
Peel garlic cloves and mash with mortar & pestle (or the flat of a heavy knife)
Measure chicken broth and set aside
Open tomato and sauce cans and set aside
Place all of these within easy reach> I line mine up in the order they will be added to mix
- Place pressure cooker on stove top set to medium high heat. Add oil.
When oil starts to shimmer, add onion, pepper and carrots. Saute for 3 minutes.
Then add garlic and continue cooking for 1 more minute
Stir with wooden spoon frequently to avoid burning.
Stir in spices (except bay leaf) and mix into vegetables with wooden spoon
Add tomatoes, tomato sauce and chicken broth to pot
Add bay leaf
Stir well with wooden spoon to blend and deglaze bottom of pot
- Place lid on pot and lock in place
Bring pressure cooker to low pressure
Maintain for 10 minutes.
Quick release pressure and remove lid
Give sauce a good stir with wooden spoon.
- It's ready!