PRESSURE COOKING MARINARA SAUCE (SALLYE)

PRESSURE COOKING MARINARA SAUCE (SALLYE) image

Provided by sallye bates

Time 25m

Number Of Ingredients 17

2 Tbsp olive oil
1 medium onion
1 medium red bell pepper
1 medium carrot
4 clove garlic
1 Tbsp dried oregano leaves
1 Tbsp ground oregano
1/2 tsp dried fennel
1 tsp dried basil leaves
1 Tbsp dried parsley leaves
1 tsp chili powder
1/2 tsp sea salt
1 tsp ground black pepper
1 medium bay leaf
1 can(s) (14-16 ounce) petite diced tomatoes (i use hunts)
1 small can hunts tomato sauce
1/2 c chicken broth

Steps:

1. PREPARATION: Measure all spices and mix together in bowl and set aside. You will be adding them all at once Grate carrot (or use 1/2 cup prepackaged matchsticks) Peel onion and cut into quarters; place in food processor bowl Cut bell pepper into quarters and remove core, seeds and veins; place in food processor with onions Pulse until finely chopped Peel garlic cloves and mash with mortar & pestle (or the flat of a heavy knife) Measure chicken broth and set aside Open tomato and sauce cans and set aside Place all of these within easy reach> I line mine up in the order they will be added to mix
2. Place pressure cooker on stove top set to medium high heat. Add oil. When oil starts to shimmer, add onion, pepper and carrots. Saute for 3 minutes. Then add garlic and continue cooking for 1 more minute Stir with wooden spoon frequently to avoid burning. Stir in spices (except bay leaf) and mix into vegetables with wooden spoon Add tomatoes, tomato sauce and chicken broth to pot Add bay leaf Stir well with wooden spoon to blend and deglaze bottom of pot
3. Place lid on pot and lock in place Bring pressure cooker to low pressure Maintain for 10 minutes. Quick release pressure and remove lid Give sauce a good stir with wooden spoon.
4. It's ready!