About this Recipe
Making your own tomato sauce to later use in various recipes is super easy in the instant pot. We make at least one batch each year which we portion out into freezer size packs and have at the ready to reheat and spoon over pasta dishes. We have access to organic tomatoes that are sold at our local Farmers Market. The ones in this recipe are beefsteak but you can use any kind you like.
1. Always let sauce or anything you freeze cool completely to room temperature before you transfer into plastic containers.
2. When you go to use the frozen tomato sauce you can use as it is or you can pan fry some mushrooms in butter and add the sauce to the mushrooms for a mushroom tomato sauce. For meat lovers, cook ground beef in a frying pan, breaking it into a crumble texture as it cooks and add the tomato sauce to the pan once the meat is cooked right through.
20 (more or less) fresh tomatoes
2-3 medium size onions
2 small sweet peppers
1/2 cup chopped parsley
2 Tablespoons dried oregano flakes
1 teaspoon salt
3-4 garlic cloves (depending on how much garlic you personally like)
With this type of recipe, it is very much about personal taste. You can add more sweet peppers if you like or if you are wanting to make a 'hot' pasta sauce you can choose to add a bit of hot pepper to the recipe.
1. Wash the tomatoes and blanch them to remove the skins. Chop into small pieces in a large bowl
2. Chop the onions and peppers into small pieces. Remove the skin from the garlic and cut into small pieces. Chop the parsley.
3. Place all the ingredients into the instant pot. We used enough tomatoes to go to the fill line in our instant pot. The number of tomatoes will vary according to their size.
4. Secure cover, turn valve to seal. Press Manual pressure and set the timer to 15 minutes. The instant pot takes about 10 minutes to come to pressure and start counting down. Once the time is up, leave the lid on and let it release naturally until the lid opens on its own.
5. When the instant pot lid will open, remove it and let the sauce sit until room temperature before transferring into the plastic containers. Place into the freezer. It is a good idea to date the containers so you know when you made the sauce.
Tips on using plastic containers.
Always let the food cool to room temperature before you put into any plastic container.
We do recycle our plastic containers but for the best quality container for freezing food you should use freezer safe bags and plastic containers that are designed for freezing food long term.
Because we only make small amounts that get frozen, we know we are going to use them up within 6 months. We never use a microwave oven for anything in Grandmother's kitchen. If you are going to cook in a microwave, take the food out of the plastic container and put into a micro-wave oven safe container for reheating.
If you plan to leave things frozen long term, then you will get the best result with a freezer safe container. Things like cottage cheese containers are not moisture-vapor resistant and so they do not produce the same seal as special freezing devices do.