28ounces canned whole peeled tomatoes, such as San Marzano or Mutti
8ouncestomato Sauce, such as Muir Glen or Red Pack
¼cupwater
1bay 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 oil
1/2 large yellow onion
1/4 cup carrot
1/4 cup green bell pepper
3 cremini mushrooms
1 teaspoon salt
Add garlic and spices (except bay leaves). Cook 1 min or until spices are fragrant.
1 large clove garlic
1 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 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 paste
1/4 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 tomatoes
8 ounces tomato Sauce
1/4 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 oil
1/2 large yellow onion
1/4 cup carrot
1/4 cup green bell pepper
3 cremini mushrooms
1 teaspoon salt
Add garlic and spices (except bay leaf). Cook 1 min or until spices are fragrant.
1 large clove garlic
1 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 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 paste
1/4 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 tomatoes
8 ounces tomato Sauce
1/4 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.