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    You are in: Home / Recipes / Classic Pizza Sauce - Pressure Cooker Recipe
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    Classic Pizza Sauce - Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    KateL's Note:

    Entered for safe-keeping, from Modernist Cuisine. I like how pressure cookers keep the flavor in, and wasn't completely satisfied with other P.C. recipe I found on the site. For a zestier sauce, try adding chili flakes, pureed anchovies or fresh basil. I like to toss in a parmesan cheese rind for flavor, then remove it after cooking. If you don't include the optional anchovies, this is vegetarian/vegan.

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    Units: US | Metric


    1. 1
      Mince garlic in a food processor for best results.
    2. 2
      Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).
    3. 3
      Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
    4. 4
      Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).
    5. 5
      Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
    6. 6
      Season the sauce to taste with extra-virgin olive oil and/or salt.
    7. 7
      This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

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    Nutritional Facts for Classic Pizza Sauce - Pressure Cooker

    Serving Size: 1 (952 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 314.8
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 263.9 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 3.9 g
    Sugars 0.0 g
    Protein 3.8 g

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