Marinara is a basic tomato sauce that can be used to make myriad dishes, from pasta to pizza, and it’s out of the pressure cooker in four minutes. Freeze the sauce for the days when you need a quick dinner. This sauce is a great way to use up those plum tomatoes in your garden. Be sure to peel and seed them before making the sauce.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 1/4 Cup Extra-Virgin Olive Oil
- 6 Garlic Cloves, Sliced
- Two 28-Ounce Cans Plum Tomatoes With Their Juice Or 6 Pounds Fresh Plum Tomatoes, Peeled And Seeded, With Their Juice
- 2 Teaspoons Salt, Plus More If Needed
- 1/2 Teaspoon Freshly Ground Black Pepper, Plus More If Needed
- 2 Tablespoons Sugar, Plus More If Needed
- 1/4 Cup Finely Chopped Fresh Basil
- 1/4 Cup Finely Chopped Fresh Flat-Leaf Parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and saute for 1 minute, or until fragrant. Add the tomatoes, salt, pepper, and sugar. Lock the lid in place and cook at high pressure for 4 minutes.
- If using fresh tomatoes, release the pressure naturally. If using canned tomatoes, quick release the pressure. Remove the lid, tilting the pot away from you to avoid the escaping steam. Stir in the basil and parsley and taste the sauce for seasoning. Add more salt and pepper if needed, or more sugar if the tomatoes are too acidic.
- Serve immediately with pasta. Or cool completely and store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
