Pressure cooker tomato-basil marinara sauce. This is basic marinara sauce cooked in Pressure Cooker. The best choice for any pasta recipes.
Makes 6 cups
Ingredients:
Makes 6 cups
Ingredients:
- 1/3 cup (80 ml) extra-virgin olive oil
- 2-4 cloves garlic,peeled and chopped
- 2 28 oz ((840 ml) each) cans plum tomatoes in juice,undrained
- 1/2 cup (125 ml) dry white wine
- 15 fresh basil leaves,torn
- sea salt and freshly ground black pepper,to taste
- Heat olive oil in pressure cooker over medium-high heat.
- Add chopped garlic and cook,stirring,until golden,for 1 minute or less.
- Add tomatoes (crushing them in your hands) and their juice,dry white wine and half of basil leaves.
- Bring tomato mixture to a boil and boil for a further 15 seconds.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
- Set timer to cook for 4 minutes.
- Turn off pressure cooker.
- Open cooker,using Quick Release method.
- Stir in remaining basil leaves.
- Taste sauce for salt and black pepper.
- Set aside and allow to cool completely.
