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  1. Kymn Stanley

    I have made homemade spaghetti sauces in the past but this by far is the best recipe ever. My husband and I made this today with a variety of home grown tomatoes we froze. I am not a proficient IP user but the directions were easy to understand and we totally nailed it. We had just over 5 lbs of par defrosted tomatoes and the recipe made over 8 cups of sauce. We froze all kinds of bags for pizza and lasagna. **The only thing we changed was the wine to grape juice and it did not change the taste of the sauce at all. Highly recommend this recipe! 🙂

  2. Sylvia

    Hi Sandy, your sauce is AMAZING, we have been making it for two tomato seasons now and cannot go back to store bought. So here I am making it in winter because we ran out! Had to use store bought tomatoes, so we chose “on the vine” and “Roma”, 2 and 3 pounds respectively. Turned out GREAT, just not as great as with homegrown tomatoes. Thank you so much, have shared with MANY fellow instant pot chefs😎

  3. Cynthia Kuenzi

    Perfect as written, or as a start for experimenting! Last time I added an apple for a little sweetness during the cooking process instead of sugar at the end. I also added 1/2 tsp of smoked paprika. So delicious and a quick an easy way to process a lot of tomatoes in a short amount of time. I put the sauce in bags and store in freezer for winter deliciousness!

  4. Mike C

    Great Sauce. Time estimates are a bit optimistic, but I'm a slow chef.
    I used 3/4 cup fresh basil from my garden, a little thyme and a big Onion.
    I strained the sauce through a fine sieve to remove the seeds
    I also blanched and pealed the tomatoes so I could dehydrate and grind into tomato powder.
    After simmering to thicken, I put the pot in the oven for 2 Hrs at 170 to let the ingredients get to know each other.

white bowl of chicken curry and rice in front of pot


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