Marinara Fresh Tomato Sauce with Baking Soda

Serves 10 in about 1 hour. The pressure cooker brings wine and sugar together.

Ingredients

• 4 tablespoons olive oil
• 1 small onion, chopped
• 5 cloves garlic, minced
• 5 lbs tomatoes*, chopped, about 9 1/2 cups (any variety or mix)
• ½ cup red wine
• ½ cup water** (optional) see notes
• 3 teaspoons kosher salt
• ½ teaspoon pepper
• 1 tablespoon cocoa powder, unsweetened (cuts acidity and adds a complexity. you won't notice it). don't use dark!
• 2 teaspoons basil, dried
• 2 ½ tablespoons italian seasoning
• ¼ - ½ teaspoon red pepper flakes (or more for spicier)
• 2 teaspoons oregano, dried
• 2 tablespoons parsley flakes, dried
• 3-4 (6 oz) cans tomato paste
• 2 teaspoons sugar (optional, if needed)
• ¼ - ½ teaspoon baking soda (optional, if needed)

Method

1. Before you begin the cooking process, have all of your veggies chopped & ingredients measured and ready to go.
2. Turn on the Sauté setting. When the pot is Hot, add the olive oil. Don't add the oil to a cold pot. Then add the onion and cook, while stirring now and then, until turning translucent.
3. Tip in the minced garlic and cook, while stirring the whole time, for about 30 seconds.
4. Tip in the chopped tomatoes and stir.
5. Tip in the red wine, salt, pepper, cocoa powder, basil, Italian seasoning, red pepper flakes, oregano, and parsley flakes. Mix well to combine.
6. Tip in the tomato paste, but do not stir it in. Leave it sitting on top.
7. Close the lid and set the steam release knob to the Sealing position. Then press the Pressure Cook (or Manual) button or dial to select 25 minutes.
8. After the cook cycle is finished, turn the pot off so it doesn't go to the Warm setting. Then leave it to Naturally Release the pressure until the pin in the lid drops down. Then open the lid and give the sauce a stir. Careful of the hot sauce splattering, so stir slowly!
9. Taste, and if the sauce is too acidic, either add the sugar, or add the baking soda. Mix it in and let it sit a while. Then taste and adjust as necessary.
10. Leave it to the sauce cool, then use an immersion blender, food processor, or blender to puree it nice and smooth. It is best to do this when the sauce has cooled.
11. Move the sauce to jars with lids and keep in the fridge for up to 5 days. You can freeze it as well.

More instant pot ideas are in the instant pot collection.