This time of year makes me a little sad. My kids are growing up so fast, and late August always means that a new school year is right around the corner. For some reason (and it happens every year), I tire of caring for my garden. Maybe it is because September marks the end of our summer fun. Maybe I am gearing up for busier days of school and work commitments, or maybe I am just ready for the change in seasons. That said, I usually grow an abundance of basil in my garden. I diligently water it all summer and then for some reason, I just stop. This year, I decided I was not going to kill off my basil before I could use it up. This Instant Pot® Tomato Basil Sauce uses half a cup of basil. I made a significant dent in my plant and feel so good about making something so delicious for a late-summer dinner. Tomato Basil sauce is easy, fresh, and fast and it translates really well to cooking in the Instant Pot.
I warm the garlic and oil together. The saute function causes the pot to heat up quite quickly and it is easy to burn garlic. Nothing ruins a beautiful pasta sauce like starting with burned garlic. Once the garlic is fragrant, I quickly cooled down the pot by adding in the crushed tomatoes, then I turned it off. This allowed me time to hand crush the plum tomatoes before stirring in the remaining ingredients. I simultaneously boiled water on the stove and my pasta was ready to go, just as the sauce was finishing up. I stirred in the remaining basil and balsamic vinegar - a brilliant trick I learned from my sister at the very end. The basil adds brightness and the vinegar balances the acidity.
Instant Pot® Tomato Basil Sauce
Makes 10 cups
2 tablespoons olive oil
2 cloves garlic, minced
pinch or red pepper flakes
2-28 oz. cans of plum tomatoes with puree, crushed by hand or chopped
1 -28 oz. can crushed tomatoes
2 teaspoons salt (or to taste)
1/2 teaspoon pepper
1/2 cup fresh basil, torn and divided
1 tablespoon of balsamic vinegar
1. Add oil to cold pot and stir in garlic and red pepper flakes. Set Instant Pot® to saute and cook briefly, until the garlic is fragrant.
2. Turn off pot and add in the hand crushed or chopped plum tomatoes and puree to stop the cooking process. Season with salt, pepper, and half of the basil.
3. Set pot to manual - high pressure adjusting time to 6 minutes. Lock the lid and turn the valve to the sealing position. When finished do a quick pressure release by switching the valve to venting
4. Stir in remaining basil and vinegar and serve over pasta. You can also refrigerate for up to 4 days and freeze for up to three months.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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