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30-Minute Marinara Sauce

Vegetarian Times Issue: October 1, 2009   p.38

Cracked red pepper gives this marinara sauce a spicy bite, but you can replace it with ground black pepper. The sauce freezes well, so make a big batch and use for fresh tomato flavor throughout the fall.

Directions

1. Heat oil in pressure cooker over medium -high heat. Add onion, carrot, and garlic; sauté 5 minutes, or until onion is tender. Add tomatoes, oregano, salt, and red pepper. Lock lid in place. Bring cooker to high pressure over high heat. Reduce heat, and cook 15 minutes at high pressure. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape.

2. Purée tomato mixture in batches in food processor, or use an immersion blender to purée mixture in cooker. Stir in vinegar, and season with salt and pepper, if desired.

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ingredient list

Makes 1 qt.

  • 1/4 cup olive oil
  • 1 medium onion, chopped (2 cups)
  • 1 small carrot, shredded (1/2 cup)
  • 3 cloves garlic, minced (3 tsp.)
  • 3 lb. tomatoes, seeded and coarsely chopped (7 cups)
  • 2 tsp. dried oregano
  • 2 tsp. salt
  • 1/2 tsp. cracked red pepper
  • 1 Tbs. white wine vinegar

Nutritional Information

Per :

Calories 111
Protein 2g
Total fat 7g
Saturated fat 1g
Carbs 12g
Cholesterol mg
Sodium 596mg
Fiber 3g
Sugars 6g
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