KATHLEEN CORBIN

It’s a little late in the year for this recipe but I will repost next tomato season. I wanted to get it on paper before I forgot to share it. My tomatoes this year were a little hit and miss. I think it was just too hot most of the summer for a banner crop but I did have a few weeks of abundance.

My new favorite spaghetti sauce recipe

I found this recipe as I was searching for more ways to use my Instant Pot. This is the easiest spaghetti sauce in the world! No dicing or chopping. This recipe is for the 6 quart Instant Pot. Here it is:

• 2 pounds fresh tomatoes, cut into quarters. (no need to peel or core)
• 2 small yellow onions (or 1 big one) peeled and cut into quarters)
• 2 large carrots peeled, cut into large chunks
• 2 cloves of garlic (whole) (or more if you like lots of garlic)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspon sea salt
• 6 ounces tomato paste (no salt) This is NOT added to the Instant Pot while cooking.

1. Add the tomatoes, onion, carrot, and garlic to the Instant Pot. Be sure that the vegetables cover the bottom of the pot so that the spices will be sprinkled on top of the vegetables. Don’t let the spices touch the pot so don’t stir the spices in with the vegetables.
2. Sprinkle the spices on top of the vegetables (don’t stir)
3. Secure the lid and seal the steam valve. Select Manual or Pressure Cook and cook on high pressure for 20 minutes. It takes about 10 minutes for the pressure to build so the pot will say “ON” until it starts cooking.
4. When the cooking cycle is complete, allow the pressure to release for about 10 minutes and then you can vent it manually.
5. Use an immersion blender to blend the cooked vegetables into a smooth sauce. Add in the tomato paste at this point and blend again to thicken the sauce.