Pressure Cooker Red Sauce

13 80 821
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 1
Pressure Cooker Red Sauce
Health Highlights


2 can (28oz) Whole peeled tomatoes, canned
2 tbsp Extra virgin olive oil
2 tbsp Butter, unsalted
4 clove(s) Garlic
1/2 tsp Red pepper flakes
1/2 tbsp Oregano, dried
1 small Carrots (cut into chunks)
1 small White onion (split in half)
1 leaf Basil, fresh
1 tsp Kosher salt
1 tsp Black pepper
2 tsp Fish sauce (optional)
1/4 cup Parsley, fresh (minced)



1. Place tomatoes in a large bowl. Using your hands, crush tomatoes by squeezing them through your fingers until pieces no larger than 1/2 inch remain. Transfer 1 cup (240ml) of crushed tomatoes to a sealed container and reserve in the refrigerator until step 

  1. Heat olive oil and butter over medium heat in a pressure cooker until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil and stir to combine. Season lightly with salt and pepper. Seal pressure cooker and bring to high pressure. Cook for 45 minutes, then release pressure and open lid.

  2. Using tongs, discard onion halves, carrot, and basil. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs, along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup (120ml) water, stirring until it all melts and heats through.


Yields 1 1/2 quarts

Nutrition Facts

Per Portion

Calories 821
Calories from fat 462
Calories from saturated fat 169
Total Fat 51 g
Saturated Fat 18.7 g
Trans Fat 1.3 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 26.5 g
Cholesterol 67 mg
Sodium 4969 mg
Potassium 3457 mg
Total Carbohydrate 82 g
Dietary Fiber 17.8 g
Sugars 46 g
Protein 16.4 g

Dietary servings

Per Portion

Vegetables 14.1

Energy sources