EQUIPMENT SUGGESTIONS
3 quart Instant Pot
Immersion blender
sieve (optional)
Ingredients
- 1 tablespoon olive oil, extra virgin
- ½ large yellow onion, diced
- ¼ cup carrot, grated
- 1 large clove garlic, minced
- ¼ cup green bell pepper, chopped
- 3 cremini mushrooms, sliced
- 1 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon dried red pepper
- 2 tablespoons tomato paste
- ¼ cup red wine , chianti is preference
- 28 ounces canned whole peeled tomatoes, such as San Marzano or Mutti
- 8 ounces tomato Sauce, such as Muir Glen or Red Pack
- ¼ cup water
- 1 bay leaf
Instructions
Instant Pot Users
- Set Instant Pot to normal sauté and add olive oil. When oil is hot, add onion, pepper, carrot, mushroom and salt. Cook several minutes until softened.1 tablespoon olive oil1/2 large yellow onion1/4 cup carrot1/4 cup green bell pepper3 cremini mushrooms1 teaspoon salt
- Add garlic and spices (except bay leaves). Cook 1 min or until spices are fragrant.1 large clove garlic1 teaspoons dried basil2 teaspoons dried oregano1/2 teaspoon dried thyme1/4 teaspoon dried red pepper
- Mix in tomato paste then add wine. Hit cancel on Instant Pot. Stir as wine reduces–1 minute.2 tablespoons tomato paste1/4 cup red wine
- Add the tomatoes with juices, tomato sauce and "rinse" cans with 1/4 cup water then add to pot. Drop in bay leaf and set the pressure cooker to 5 min. Allow for a slow release (20 minutes).28 ounces canned whole peeled tomatoes8 ounces tomato Sauce1/4 cup water
- Pull bay leaf and use an immersion blender or stand up blender to puree the marinara. For a smooth texture, run through a sieve; otherwise, enjoy the blended texture. Can be frozen in sealed freezer bag for 2 months.
Stove top Users
- Add olive oil to a 3 quart pot over medium heat. When oil is hot, add onion, carrot, pepper and mushroom. Add salt and cook 4-5 minutes until softened.1 tablespoon olive oil1/2 large yellow onion1/4 cup carrot1/4 cup green bell pepper3 cremini mushrooms1 teaspoon salt
- Add garlic and spices (except bay leaf). Cook 1 min or until spices are fragrant.1 large clove garlic1 teaspoons dried basil2 teaspoons dried oregano1/2 teaspoon dried thyme1/4 teaspoon dried red pepper
- Mix in tomato paste then add wine and continue to cook until most of the wine is reduced (a minute or two). Turn heat to high.2 tablespoons tomato paste1/4 cup red wine
- Add the tomatoes with juices, tomato sauce and "rinse" cans with the 1/4 cup water then add to pot. Drop in bay leaf and bring all to a boil then reduce to simmer. Cook 30 minutes covered.28 ounces canned whole peeled tomatoes8 ounces tomato Sauce1/4 cup water
- Pull bay leaf and use an immersion blender or stand up blender to puree the marinara. If you want a smooth texture, run through a sieve; otherwise, enjoy the blended texture. Don't need now? Can be frozen in sealed freezer bag for 2 months.
MY NOTES
NUTRITION
Serving: 1cup | Calories: 75kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 578mg | Fiber: 3g | Sugar: 6g | Vitamin A: 444IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
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