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  1. 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.

  2. Jan

    Can you use frozen tomatoes? I have a freezer full.

    • Sandy

      Yes!

  3. Brian Stanford

    Sandy: I just tried your recipe and really like the flavor. However, I used 4 cans of tomato paste, and I think the sauce is a little too tomatoey, if that makes sense. I think it is do to the extra tomato paste. Can you suggest a way to lessen the influence the impact of the tomato paste? This is my first attempt at making a marinara sauce. Thanks.

    • Sandy

      You can add less tomato paste and just cook down the sauce on a low simmer until it thickens.

      • Ann

        Extremely easy and tasty. Thank you!!

        It did take a long time to naturally release when done which wasn’t a problem but had me wondering if something was wrong with my pot.

    • Anne

      Just made this since I have a ton of garden tomatoes and did not feel like peeling and seeding. I might have added a bit too much chile flakes but the recipe is great!

  4. Martha

    How do I save this to Pinterest?

      • Stephanie Radtke

        Amazing sauce! I have made this recipe for a couple years now. Just got done doing a triple batch. I can it to use all year. So simple and easy, love not peeling and sending all the tomatoes. Delicious, won’t make it any other way.

    • Nancy

      I have many pasta sauces recipes and this one is a keeper and will be my go to recipe. This sauce is so easy and fast compared to many others that I tried. My boyfriend is a picky eater and he loved this sauce . Thank you for sharing

  5. Lori

    OMG this was INCREDIBLE- SOOOOO much better than any jarred pasta sauce. I was a little skeptical about the cocoa- but it’s totally what makes it— I used the end of the season cherry/grape tomatoes. I didn’t have red wine- so i used Sherry. I also used Penzy’s frozen pizza spice instead of italian- cuz that’s what i had– SOOO easy and SOO delish- Thanks so much

  6. Mark M

    Turned out great. Had to use fresh basil, oregano, and parsley, had none dried. Nice way to deal with an excess of Campari tomatoes.

  7. Shelly

    I love this recipe! I also like using this as my base recipe and adding in olives, mushrooms, zucchini, fresh basil….whatever I have on hand. Delicious!

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