Servings: 4 people
Calories: 296kcal
Equipment
- instant pot
Ingredients
- ½ cup olive oil
- 4 garlic cloves
- 28 oz Canned Whole Peeled tomatoes San Marzano
- ½ tablespoon Salt
- 1 tablespoon Sugar
- 1 tablespoon Paprika
- ½ tablespoon Black pepper
- 1 teaspoon Dried Basil
Instructions
- Open the canned tomatoes and drain into a bowl. Reserve the liquid.
- Pre-heat the Instant Pot on "Saute" less settings
- Once the Instant Pot reads "Hot" add the olive oil.
- Add garlic and sauté on low 3-4 minutes.
- Increase the Saute level to "more"
- Add the tomatoes and cook on high undisturbed for 1 minute.
- Stir then let sit for another minute.
- Using a potato masher or the blunt end of a meat tenderizer and crush the tomatoes.
- Add salt, sugar, paprika, oregano, and pepper. Stir and cook 3-4 minutes. Cancel saute.
- Add reserved tomato juices to pot and mix well. Close the lid and cook using manual pressure cook settings at 25 minutes. Allow for natural release.
Notes
- Frying the tomatoes is the key to adding more depth of flavor.
- Taste the tomatoes before cooking for the preferred level of sweetness and adjust sugar amounts accordingly. If the tomatoes are pretty sweet then reduce sugar levels.
Nutrition
Calories: 296kcal | Carbohydrates: 13g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 1158mg | Potassium: 434mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1070IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 3mg
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