Recipe: Quick Pomodoro Sauce (instant pot / pressure cooker)

QUICK POMODORO SAUCE
(instant pot / pressure cooker)

"This in-a-flash fresh tomato sauce can serve many purposes. It's a quick solution for weeknight dinners, served with pasta that's cooked right in the sauce (see variation that follows), as a starting point for Eggplant Parmesan, as an easy sauce for pizza; or as a poaching bed for eggs. Because the sauce is cooked fast under pressure, it remains looser than a marinara or a jarred pasta sauce. I love its fresh, sun-ripened-tomato taste and its big, chunky pieces of tomato (that's why I always start with canned whole tomatoes, never diced). If you want something thicker, simmer on the Saute setting for up to 15 minutes after opening the lid."


Prep time: 10 minutes
Total time: 40 minutes
makes about 6 1/2 cups
gluten-free
dairy-free*
vegan*
vegetarian

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed or sliced
Generous pinch of red pepper flakes
2 cans (28 ounces each) whole San Marzano tomatoes
1/2 teaspoon fine sea salt, plus more as needed
1 sprig of fresh basil (optional)
1 bay leaf
Freshly ground black pepper
2 tablespoons unsalted butter, plus more as needed *For dairy-free and vegan, omit or use dairy-free butter

Pour the oil into the inner pot of the pressure cooker and set to the Saute function. Add the garlic and red pepper flakes and cook until fragrant, stirring constantly, 1 minute.

Carefully add the tomatoes and their juices (they may splatter as they hit the hot oil), crushing them with your hands as you add them to the pot. Add the 1/2 teaspoon salt, basil (if using), and bay leaf and stir. Lock on the lid and Pressure Cook on high pressure for 5 minutes, or until the sauce thickens.

Release the pressure manually and open the lid. Remove and discard the basil sprig and bay leaf. Taste the sauce and add more salt, if needed, and some pepper; stir to combine.

Use a potato masher to crush the tomatoes, pressing lightly for a chunkier sauce or firmly for a smoother sauce. Stir in the butter (to soften the acidity of the tomatoes) and serve warm. Or cool completely and refrigerate in an airtight container for up to 1 week.

VARIATION:

ARRABBIATA SAUCE:
Double the red pepper flakes for a spicier finish.

TRY THIS! ONE-POT PASTA DINNER
This one-pot pasta dish eliminates the need to cook the pasta separately, making cleanup a breeze!

Combine 5 cups Quick Pomodoro Sauce (warm or at room temperature) with 12 ounces uncooked long and thin pasta, such as linguine or spaghetti, broken in half. Stir several times to ensure the pasta is coated with sauce and isn't sticking together. Lock on the lid and Pressure Cook on high
pressure for 4 minutes. Let the pressure release naturally (about 16 minutes), then open the lid. Stir well to soften all the noodles into the sauce, and serve in bowls or on plates, with a generous sprinkling of parmesan.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Instant Family Meals by Sarah Copeland: Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot