Prep 5 mins
Cook 30 mins
A tasty and quick Marinara sauce for pasta, and all sorts of other foods calling for a marinara sauce...can also be turned into a pizza sauce by adding more spices. Takes a little over a 1/2 hour to make.
- 1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts)
- 1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste)
- 4 medium garlic cloves
- 1 small shallots or 1 small onion
- 1 teaspoon dried basil (can use 3 tbsp fresh basil)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- red pepper flakes (to taste 1/4 tsp or so)
- black pepper
- sea salt
- 1 medium carrot
- Heat Pressure Cooker on medium heat and add olive oil.
- Chop onion and garlic however fine you like and add to hot oil.
- Cook for a minute do not brown!
- Throw in the rest of your spices except salt.
- Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
- Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
- Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
- Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
- *** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.
Wow! this was the best I have ever made. I love marinara, I buy Rao's and Victoria brand and this reminded me of the Rao's except it was a lot cheaper. I read the other review that said it wasn't spicy enough but I thought it was perfect, if you like it spicier than just add more, obviously the person who rated it 3 stars did not understand that each person has different tastes as far as spice goes. I added about 1/2 teaspoon sugar and I also added a little more water near the end since it was very thick. Instead of the MSG I used some Sea salt and a piece of Kombu seaweed which has natural MSG. My kids loved this and I will be making this from now on as our family sauce! I threw in some meatballs the 2nd time I made it and it was incredible! A great time and money saving recipe, thank you!
To me this taste like those expensive jarred sauces. I tripled the recipe added a little more garlic and balanced out the acid with pinch sugar....I was really surprised. You have to keep the pressure cooker on low so it doesn't burn. You can basically tell when it is done when the strong smell of garlic goes away which was about 25 minutes into cooking. I used the fast release method and then let is simmer about 10 more minutes till thickness I like. This is a money saver as I eat marinara sauce all the time.
Looking for a pizza sauce, this came up. After reading prior reviews, I doubled the garlic and red pepper flakes, added some Mrs Dash Garlic & Herbs and Mrs Dash Extra Spicy, and tossed in about 2 Tbsp. dehydrated onion flakes to try to thicken the sauce and a parmesan cheese rind. I also added a bay leaf. This still resulted in a rather bland sauce, and it was too thin for my purpose. I disagree that this becomes a pizza sauce merely by adding more spices; the water in Step 6 should be omitted. I ended up adding 2 tsp. sugar and reducing the sauce for 20 minutes to arrive at a thick pizza sauce, and yielded 2 1/2 cups sauce. I will work on a p.c. sauce more to my liking as I like how the p.c. keeps the flavor in.