I’ve spent years finding creative ways to use my Instant Pot, and this homemade tomato sauce is one recipe that proves just how versatile it can be.
Fresh tomatoes are roasted first to concentrate their natural sweetness, then pressure cooked with garlic, onion, carrot and basil until everything is tender and packed with flavor. There’s no peeling, no seeding and no hours of stirring a pot on the stove.
The result is a fresh, vibrant tomato sauce that’s perfect for pasta, pizza and so much more. It’s also one of my favorite ways to use up an abundance of garden tomatoes during the summer months.
What to expect: This sauce is fresh, bright and tomato-forward with a lighter texture than a traditional long-simmered marinara. For a thicker sauce, simmer it using the Sauté function after pressure cooking.
Most people think of the Instant Pot for savory recipes, but it also makes incredible desserts. Browse my favorite Instant Pot desserts here.
Why This Recipe Works
- This recipe was inspired by a basket of gorgeous cherry tomatoes I couldn’t resist bringing home from a local farmers market. On the same trip, I picked up fresh green beans that later became my favorite Instant Pot Green Beans recipe!
- I’ve tested this recipe with both roasted and unroasted tomatoes, and roasting first consistently produces a richer, sweeter sauce.
- Roasting first creates a sweeter, richer flavor than using fresh tomatoes alone.
- The Instant Pot transforms simple ingredients into a flavorful homemade tomato sauce with minimal effort.
- No peeling, seeding or babysitting a pot on the stove.
- It’s one of my favorite ways to use up fresh summer tomatoes.
- The sauce is delicious over pasta, spooned onto pizza or tucked into lasagna.
- Freeze leftovers for easy comfort food meals later on!
Ingredient Notes
- Cherry tomatoes – I love using cherry tomatoes because they’re naturally sweet and require very little prep. However, any ripe tomato variety will work, including Roma tomatoes, grape tomatoes or garden-fresh slicing tomatoes.
- Olive oil – Helps the tomatoes roast and caramelize. Avocado oil or another neutral cooking oil can be substituted if needed.
- Garlic – Fresh garlic provides the best flavor. In a pinch, replace the 3 cloves with 1 teaspoon garlic powder.
- Onion – Yellow onions are my favorite for homemade tomato sauce, but sweet onions, red onions or even shallots work well.
- Carrot – Don’t skip this ingredient! Carrot adds a subtle natural sweetness that balances the acidity of the tomatoes.
- Fresh basil – Adds bright, fresh flavor. If using dried basil, reduce the amount to 1 tablespoon.
- Italian seasoning, salt and pepper – Simple seasonings allow the tomato flavor to shine through. Feel free to adjust herbs and spices to suit your taste.
- Red wine (optional) – A splash of red wine adds richness and depth, but the sauce is delicious without it.
How to Make Instant Pot Tomato Sauce
- Prepare the tomatoes.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the tomatoes into a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast.
Bake for 40 minutes, stirring halfway through, until the tomatoes are soft and beginning to caramelize.
- Sauté the aromatics.
Set the Instant Pot to Sauté mode. Melt the butter, then add the garlic, onion, carrot and basil. Cook for 4-5 minutes, or until softened and fragrant.
- Add remaining ingredients.
Add the roasted tomatoes, Italian seasoning, salt, pepper and red wine (if using). Stir to combine.
- Pressure cook.
Secure the lid and cook on High Pressure for 5 minutes. The pot will take approximately 8 minutes to come to pressure before the cooking time begins. - Release pressure.
When the cooking time is up, do a quick release. Wait for the float valve to drop completely before removing the lid.
- Blend and store.
Use a potato masher for a chunkier sauce or an immersion blender for a smoother consistency. Transfer to jars and refrigerate until ready to use.
Recipe Notes
- Use your favorite tomatoes. Cherry tomatoes, grape tomatoes, Roma tomatoes, plum tomatoes, San Marzano tomatoes and vine-ripened tomatoes all work well in this recipe.
- Don’t skip the roasting step. Roasting concentrates the tomatoes’ natural sweetness and creates a much richer, deeper flavor. If you’re short on time, you can skip it, but the sauce won’t be nearly as flavorful.
- Adjust the texture. Use a potato masher for a chunkier sauce or an immersion blender for a smooth, restaurant-style consistency.
- Add some heat. Stir in red pepper flakes or a pinch of cayenne pepper if you’d like a spicy tomato sauce.
- Freeze for later. Store cooled sauce in freezer-safe containers for up to 3 months for easy homemade meals down the road.
Variations
- Add red pepper flakes for a spicy tomato sauce.
- Blend completely smooth for pizza sauce.
- Leave slightly chunky for pasta dishes.
- Substitute dried basil if fresh isn’t available.
- Add Parmesan cheese before serving.
Ways To Use Tomato Sauce
This homemade tomato sauce is incredibly versatile. Here are a few of my favorite ways to use it:
- Spoon it over meatballs, chicken Parmesan or stuffed peppers.
- Toss it with spaghetti or your favorite pasta dish for an easy weeknight dinner.
- Use it as a base for homemade pizza.
- Layer it into lasagna or baked pasta dishes.
- Stir it into soups and chili for extra tomato flavor.
- Use it in casseroles and comfort food recipes.
- Serve it alongside garlic bread for dipping.
Storage and Freezing
- Refrigerate in airtight containers for up to 5 days.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or in the microwave until warmed through.
FAQ
Yes. Roma tomatoes, plum tomatoes, San Marzano tomatoes and other ripe garden tomatoes all work well in this recipe.
Because this recipe contains a large amount of tomatoes, the burn notice may occasionally appear during the pressure-building process. This has happened to me several times while testing the recipe.
If it happens, cancel the cooking cycle and carefully release any pressure that has built up. Open the lid and stir the mixture well, scraping the bottom of the pot to loosen anything that may be sticking. Add 1/4 cup of water or broth if the mixture seems especially thick, stir, then secure the lid and start the cooking cycle again.
In my experience, the sauce always turns out great after this quick fix.
Yes. This recipe is a great way to use up an abundance of garden tomatoes during peak summer harvest season. Cherry tomatoes, Roma tomatoes, San Marzano tomatoes and slicing tomatoes all work well.
Absolutely. Store cooled sauce in freezer-safe containers for up to 3 months.
No. One of the best things about this recipe is that peeling and seeding are not required.
For a thicker sauce, simmer it using the Sauté function after pressure cooking until some of the excess liquid evaporates.
Carrot adds natural sweetness and helps balance the acidity of fresh tomatoes without needing additional sugar.
Tomato sauce is typically a simple tomato-based sauce, while marinara often contains additional herbs, garlic and seasonings and is usually served with pasta.
Yes. Simmer the ingredients on the stovetop until the vegetables are tender, then blend to your desired consistency.
More Instant Pot Recipes
- Instant Pot Goulash
- Pressure Cooker Mashed Potatoes
- Instant Pot Chicken Tortilla Soup
- Chicken Burrito Bowls in the Instant Pot
- Instant Pot BBQ Pulled Pork
More Homemade Sauce Recipes
If you enjoy making sauces from scratch, here are a few more reader favorites.
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Instant Pot Tomato Sauce with Fresh Tomatoes
Ingredients
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the tomatoes into a single layer on the sheet. Drizzle olive oil over the tops and sprinkle with salt and pepper. Bake in the preheated oven for 40 minutes.
- Set Instant Pot to saute. Melt the butter then add the garlic, onion, carrot, basil. Cook for 4-5 minutes, or until soft and fragrant. Add the tomatoes, Italian seasoning, salt, pepper and wine (if using) and give the mixture a stir.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
- When cooking is done, do a quick release and allow the float valve to drop. Be careful as you open the lid for any additional hot steam.
- Use a potato masher or an immersion blender to create a smooth consistency. Transfer the sauce to jars and store in the refrigerator.
Video
Notes
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
My sauce is extremely watery and runny. Are you supposed to drain it? I followed the directions exactly!
Hi Renee, tomatoes are going to be a wild card for sure. I’ve had crops of tomatoes that I’ve grown myself that are watery one year and less flavorful, other years not watery and more flavorful. Buying them in the store is the same. But I’m not sure about it being completely runny. You can follow my directions for thickening up a sauce here: https://pipandebby.com/pip-ebby/how-to-thicken-tomato-sauce/
I wouldn’t discard it, just try simmering it and letting it thicken up, careful not to scorch it.