Large Batch Tomato Sauce - pressure cooker recipe

By gbvampy1

Equipment (in addition to pressure cooker ; ):

potato masher
immersion blender
6 - 1 pint (500ml) glass jars and lids, freshly dish-washed
wide-mouth funnel (optional)

Ingredients

• 4 4 4 tablespoons olive oil
• 2-3 2-3 2-3 medium yellow onions, sliced into rings
• 2 2 2 large carrots, roughly chopped
• 1 1 1 celery stalk, roughly chopped
• 6 6 6 pounds (3k) plum tomatoes, quartered
• 6-8 6-8 6-8 fresh basil leaves

Details

Servings 6
Preparation time 5mins
Cooking time 90mins

Preparation

Step 1

To the heated pressure cooker add the olive oil and onion discs. Saute' them stirring occasionally until softened. Meanwhile, slice the tomatoes (stir the onions every 4-5 tomatoes).
Push the onions aside and add carrots and celery, saute' for another 5 minutes- while you finish quartering the tomatoes.
Add the tomatoes and mix well, scrape the bottom with a spatula to ensure that all of the onion is lifted off the base of the pressure cooker into the sauce.
Using a potato masher, mash down the tomatoes to get their juice out and get them under the "max" line of the pressure cooker.
Bring the contents of the pressure cooker to a boil (using saute' mode), uncovered. When the tomato liquid starts to spray and sputter up between the tomatoes...
Close and lock the lid of the pressure cooker.
Electric pressure cookers: Cook for 5 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
Mix the contents of the pressure cooker and let simmer uncovered on low flame (or the lowest boiling setting on the multi-cooker) for 1 hour or until the contents have about halved. For example, for the Breville Fast Slow Pro, the lowest boiling setting is the "Reduce Lo" setting, and for Instant Pot the lowest boiling setting is "Saute' Less"
The cooker can be left unattended for the first 30 minutes - then it should be checked more frequently during the last 30 minutes to ensure none of the tomatoes are sticking.
Puree the contents well using an immersion blender.
Set-up the jars on a clean surface and place a single basil leaf in the base of each jar.
Pour the tomato sauce into each jar and close tightly.
Let jars cool completely and then store in the refrigerator for 5-10 days. Alternately, let the sauce cool completely in the covered pressure cooker and transfer into pint-size Ziploc bags (about two cups per bag plus a basil leaf).