Classic Pizza Sauce - Pressure Cooker

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.

• Ready In: 1 hr
• Yields: 4 cups

Ingredients

• 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)

Directions

1. Mince garlic in a food processor for best results.
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. Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
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. Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
6. Season the sauce to taste with extra-virgin olive oil and/or salt.
7. This keeps for up to 5 days when refrigerated or up to 6 months when frozen.