Prep 15 mins
Cook 45 mins
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.
- 1⁄4 cup garlic, chopped (50g)
- 1⁄2 cup olive oil (100g)
- 28 ounces crushed tomatoes (794g of San Marzano or 6-in-1 Tomato Sauce)
- extra virgin olive oil, to taste
- salt, to taste
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 anchovies, pureed (optional)
- 3 tablespoons fresh basil, chopped (optional)
- Mince garlic in a food processor for best results.
- 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.).
- Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
- 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.).
- Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
- Season the sauce to taste with extra-virgin olive oil and/or salt.
- This keeps for up to 5 days when refrigerated or up to 6 months when frozen.