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.
- 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
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.
- Calories: 111
- Carbohydrate Content: 12 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 596 mg
- Sugar Content: 6 g