Life is about exploring pasta-bilities.
I started out wanting to make Hugh’s roasted tomato sauce, but guess what not much of a tomato selection around here these days so thanks for the inspiration Hugh, but it was a no go and well, back to what I have on hand n the pantry and fridge…I know that everyone has a favorite marinara sauce even a jarred version, but it is so easy to create a fabulous sauce of your own with the Instant Pot in 25 minutes under high pressure and a natural release…so sit back and make a salad and some garlic bread while the sauce is cooking. It all began, this time, when I placed a grocery pickup list and well as it goes these days, the choices of jarred marinaras was pretty low that particular day, but I did have some good canned whole San Marzano tomatoes, I was just trying to get out of a little work, well I did. I found a cheese rind for the pot, chunked up veggies for a brief sauté, add squished tomatoes, a bit of wine, herbs, salt, pepper, red pepper flakes, and goodness knows what else then set the Instant Pot for 25 minutes(valve closed) and a natural release. The next thing ya know is that the sauce is done and ready for your favorite cooked pasta so give it a shot if you haven’t made it yet in the Instant Pot.
Today’s ingredients captured for the pot:
I strain the pot so the chunks of will come out…most of the time I will whiz the sauce so the onion and carrots can dive back into the pot.
2 cans (28 oz)of Whole san Marzano tomatoes, hand crushed, and hard stem removed
1 can (28 oz)San Marzano crushed tomatoes
1/4 cup or so of red wine (save the rest for dinner)
1 large carrot cut into large chunks
1/2 sweet onion
1 large sweet elephant ear garlic cut in half
3 tender celery ribs broken into chunks
sprigs of fresh basil
pinches of tender oregano sprigs
3 small bay leaves
salt and Pepper
pinches red pepper flakes
additional dried basil and oregano (I use fresh and dried herbs)
about a cup of vegetable stock
a chunk of parmesan rind
Sauté the veggies in a bit of olive oil, deglaze with red wine, add the stock, all squished, and crushed tomatoes with juices. Toss in all of the herbs, dried and fresh, and the cheese rind. Seal the IP, close vent, and set the pot for 25 minutes on high and allow for a natural release, carefully taste and season if necessary. Serve over hot macaroni, with shaved or grated cheese,
Herbed artichoke bread somewhere in the bread category…