SAUCE - SEVEN MINUTE SUMMER TOMATO

By akselden

Ingredients

• 2 tsp. olive oil
• 1 C. coarsely chopped. onion
• 1 large clove garlic, minced
• 3 lb. ripe plum or beefsteak tomatoes, peeled if desired, cored and cut into chunks
• 2 C. tightly packed fresh basil leaves,
• coarsely chopped
• 1/2 tsp. salt, or to taste

Preparation

Step 1

1. Heat oil in cooker. Saute onion and garlic for 3 minutes. stirring frequently. Add tomatoes. basil and salt.

2. Lock lid in place and, over high heat. bring to high pressure. Adjust heat to maintain high pressure and cook 7 minutes. Reduce pressure by quick-release method. Remove lid. tilting pot away from you as steam escapes. If sauce is too thin. strain out about 1 C. liquid (it can be used in soups or vegetable stocks) or boil vigorously, uncovered, until reduced to desired consistency. If unpeeled tomatoes have been used, pass sauce through food mill before serving.