Ingredients

• 2 Pounds Fresh Tomatoes
• 1 Large Onion
• 1 Large Red Bell Pepper
• 1 Large Carrot
• 6 Cloves Garlic
• 1 Tbsp Dried Oregano
• 1 Tbsp Dried Basil
• 2 Tbsp Salt
• 2 Tbsp Honey (or sugar)

Instructions

1. Wash, remove the tops, and cut the tomatoes, onion, bell pepper, and carrot into quarters. Add them all to the Instant Pot, followed by the garlic.

2. Add the spices, salt, and sugar on top, and do not stir!

3. Secure the Instant Pot lid and ensure the seal is correctly placed, and the steam valve is set to sealing.

4. Set the Instant Pot to high pressure for 20 minutes. It will take about 10 minutes to come up to pressure before the time starts counting down.

5. When the timer goes off, allow a natural release for 10 minutes before releasing the pressure completely.

6. Carefully remove the lid once the pressure is released and the red pressure gauge drops.

7. Blend the mixture together thoroughly. Use either an immersion blender directly in the pot or transfer the mixture to a blender in batches.

8. Once the mixture is as smooth as desired, adjust the seasoning to taste. If it is bland, add salt. If it is acidic, add more honey or sugar. If it is too salty, add a touch of lemon juice.

9. Enjoy!

Storage

This can be enjoyed immediately as you would any red sauce, or it can be stored for later. In a sealed container, it can be stored in the fridge for up to a week or frozen for up to 3 months. This sauce can also be canned with a water bath canner, making it shelf-stable for 1 year.

Tips:

This recipe can easily be scaled, but do not add tomatoes past the liquid fill line in your pot.

The seasonings can be adjusted to your preferences, so don’t be afraid to play around with them!

Although this recipe does not include any straight liquid, unlike other instant pot recipes, it does not need it. The high water content of fresh tomatoes prevents burning as long as the spices and sweetener do not touch the bottom of the pot during cooking.

Another way to deepen the delicious flavor of this sauce is to mix in 6-7 tablespoons of premade, canned tomato paste. It is optional but tends to make the sauce thicker and have more depth of flavor.

A Word From the Recipe Developer:

This recipe is truly one of my pride and joys. It is easy, efficient, and low waste. I use this recipe all year long. Whenever I have some fresh tomatoes going bad, I just scale the recipe up or down as needed and then throw it in the freezer! Plus, the added nutrients from not removing the tomato skins add a huge bonus. I hope you enjoy this recipe and use it as much as my family and I have!

Lara Wadsworth, True Leaf Market Writer

I am a native of Southwestern Michigan, where I also reside, and I love all things plants! I got a Bachelor's Degree in Horticulture and found the first work-from-home job I could get. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!