Classic Pizza Sauce - Pressure Cooker

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READY IN: 1hr
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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