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Instant Pot Tomato Sauce with Fresh Tomatoes

Make rich, flavorful Instant Pot tomato sauce using fresh tomatoes, garlic, onion, carrot and basil. This easy recipe is a great way to use up garden tomatoes and creates a fresh homemade sauce perfect for pasta, pizza, lasagna and freezer meals.
3.50 from 2 votes
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Course: Sauce
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 95.11kcal
Author: Megan Porta

Ingredients

  • 3 lbs cherry tomatoes halved
  • 2 tbsp olive oil
  • 1/2 tsp salt and pepper each
  • 2 tbsp salted butter
  • 3 cloves garlic minced
  • 1/2 yellow onion chopped
  • 1 carrot peeled and sliced
  • 1/2 cup fresh basil chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 splashes red wine optional

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

Tomato options: Cherry tomatoes, grape tomatoes, Roma tomatoes, plum tomatoes, San Marzano tomatoes and vine-ripened tomatoes all work well.
Roasting matters: Roasting the tomatoes before pressure cooking concentrates their natural sweetness and creates a richer flavor. I highly recommend not skipping this step.
Texture: Use a potato masher for a chunkier sauce or an immersion blender for a smoother consistency.
Burn notice: Because tomatoes are naturally thick, some Instant Pots may occasionally display a burn notice while coming to pressure. If this happens, release pressure, stir well, add 1/4 cup water or broth and restart the cooking cycle.
Storage: Refrigerate in an airtight container for up to 5 days.
Freezing: Freeze in freezer-safe containers for up to 3 months.

Nutrition

Calories: 95.11kcal | Carbohydrates: 8.36g | Protein: 1.84g | Fat: 6.66g | Saturated Fat: 2.35g | Cholesterol: 7.63mg | Sodium: 204.47mg | Fiber: 2.45g | Sugar: 4.99g
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