Pressure Cooker Large Batch Tomato Sauce

Here’s an easy and delicious way to get rid of 6 pounds of tomatoes in one fell swoop – you’re going to be making LOTS of sauce.

Once I figured out how to reduce the time to evaporate the liquid of the tomatoes in the pressure cooker ketchup recipe, by keeping them mostly whole, I realized I could use this for tomato sauce, too. In fact, I had no choice, as my husband who can’t let a good deal slip by him, arrived at home with another 8k (16lb) box of ripe plum tomatoes.

I’m going to pressure cook my way through 8kilos (18 pounds) of tomatoes today – wish me luck!

A photo posted by Laura D. A. Pazzaglia (@hippressurecook) on

Tripling the quantity of tomatoes, from two to six pounds while reducing liquids initially gave me a “scorched” sauce as the viscous tomato juice struggled to boil.  So here, instead of closing the pressure cooker and going, we bring the contents to a boil before pressure cooking.

See Also: Pressure Cook Tomato-based Recipes like a pro!

Keep the skins and seeds, really..

Bring the tomatoes to a boil.
All you need to do is quarter the tomatoes!

Traditionally Italians peel and seed everything – including tomatoes for sauce.  But my cooking style is very rustic, for the sake of ease.  So, it was a lovely surprise to discover that just like there are benefits to leaving the skins on potatoes (protein) there are also benefits to consuming the skins and seeds in the tomatoes!

According to a study, a large portion of the tomato’s antioxidants (aka phenolics, flavonoids, lycopene and Vitamin C) happen to be in the tomato’s skin and seeds.  In fact,  more than half of the tomato’s nutrients are found in the pulp.  So, according to science, using the whole tomato in recipes doubles this veggie’s nutritional punch.

Which setting to use to reduce..

If you have a stovetop pressure cooker, choosing the heat setting for reducing the cooking liquid (after pressure cooking) is easy – just turn the flame as low as it will go while ensuring the contents are still bubbling and boiling.

Electric pressure cookers all have different saute, brown, and reduction settings that all cook to different temperatures and times.  I found that on the Instant Pot that the “Saute LESS” setting worked the best – however it times out at 30 minutes, so when you go to check and stir the tomatoes it’s time to start that setting, again.  For the Breville Fast Slow Pro the setting that worked the best was “Saute LO” which will run for 40 minutes before needing to be re-set – the “Reduction” setting  of the Breville only goes for 10 minutes and cannot be increased so I don’t recommend using it unless you want to re-set it six times. I just got a Fagor LUX, and have not had a chance to make this sauce in it, yet, but the “Simmer” setting should work here -it goes for 30 minutes at a time.

For electric pressure cookers without the brown or saute’ function, just choose any pressure program and use it with the lid open (be aware that these could timeout at 20 or 30 minutes – so be sure to check that the cooker is still in “heat-up” mode when you go swish everything around).

Use it plain or fancied-up

This basic sauce is pretty darn good on its own, but with a few additions, you can get completely different flavors and effects.  Toss in grilled zucchini strips for a nice summer feel.  Or, add tuna and capers for a one pot meal. Or, mix-in a cup of ricotta to turn this into a creamy “pink” sauce.  Leave a comment, below,  to let us know how you used or zazzed-up your large-batch tomato sauce!

Preserving the harvest..

Personally, my family goes through A LOT of tomato sauce so stacking these jars in the refrigerator is not a problem for us.  However, if you want to keep the sauce for longer, let it cool and transfer to zip-lock bags and freeze.  If you have a pressure canner, or a pressure cooker/canner, hot pack it and process it for the “pasta sauce (no meat)” pressure canning processing time appropriate for your jar size, canner type, and altitude.

 

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 5 min. + more High(2) Normal

4.8 from 18 reviews
Large Batch Tomato Sauce - pressure cooker recipe
 
Author: 
Nutritional Information
(per serving)
  • Serves: about 4-5 pint (500ml) jars
  • Serving size: ¼ cup
  • Calories: 42.9
  • TOTAL Fat: 2.1g
  • TOTAL Carbs: 6.1g
  • Sugar Carbs: 0.1g
  • Sodium: 12mg
  • Fiber Carbs: 1.5g
  • Protein: 1g
  • Cholesterol: 0.0mg
Recipe type: pressure cooker
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This recipe is not tested for hot water bath canning, but it can be pressure canned or frozen in Ziploc bags for up to a <g class="gr_ gr_142 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation multiReplace" id="142" data-gr-id="142">year..</g>
INGREDIENTS
  • 4 tablespoons olive oil
  • 2-3 medium yellow onions, sliced into rings
  • 2 large carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 6 pounds (3k) plum tomatoes, quartered
  • 6-8 fresh basil leaves
Equipment (in addition to pressure cooker ; ):
  • potato masher
  • immersion blender
  • 6 - 1 pint (500ml) glass jars and lids, freshly dish-washed
  • wide-mouth funnel (optional)
INSTRUCTIONS
  1. To the heated pressure cooker add the olive oil and onion discs. Saute' them stirring occasionally until softened. Meanwhile, slice the tomatoes (stir the onions every 4-5 tomatoes).
  2. Push the onions aside and add carrots and celery, saute' for another 5 minutes- while you finish quartering the tomatoes.
  3. Add the tomatoes and mix well, scrape the bottom with a spatula to ensure that all of the onion is lifted off the base of the pressure cooker into the sauce.
  4. Using a potato masher, mash down the tomatoes to get their juice out and get them under the "max" line of the pressure cooker.
  5. Bring the contents of the pressure cooker to a boil (using saute' mode), uncovered. When the tomato liquid starts to spray and sputter up between the tomatoes...
  6. Close and lock the lid of the pressure cooker.
    Electric pressure cookers: Cook for 5 minutes at high pressure.
    Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
  7. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  8. Mix the contents of the pressure cooker and let simmer uncovered on low flame (or the lowest boiling setting on the multi-cooker) for 1 hour or until the contents have about halved. For example, for the Breville Fast Slow Pro, the lowest boiling setting is the "Reduce Lo" setting, and for Instant Pot the lowest boiling setting is "Saute' Less"
  9. The cooker can be left unattended for the first 30 minutes - then it should be checked more frequently during the last 30 minutes to ensure none of the tomatoes are sticking.
  10. Puree the contents well using an immersion blender.
  11. Set-up the jars on a clean surface and place a single basil leaf in the base of each jar.
  12. Pour the tomato sauce into each jar and close tightly.
Storage:
  1. REFRIGERATE: Let jars cool completely and then store in the refrigerator for 5-10 days.
    FREEZE: Let the sauce cool completely in the covered pressure cooker and transfer into pint-size Ziploc bags (about two cups per bag plus a basil leaf).
    PRESSURE CAN: Don't cool as the processing guidelines call for hot packing. Process following the "pasta sauce (no meat)" instructions from the USDA Pressure Canning guidelines using the appropriate processing time  for your jar size, canner type, and altitude. Only use a pressure canner for preserving jars this way.

Pour finished sauce into jars.

 

IMG_2119
Let cool and refrigerate, or don’t cool and pressure can, instead.

Pressure Cooker Italian Tomato Sauce RecipeTomato Sauce from FRESH Tomatoes - Electric Pressure Cooker & Instant Pot Recipepressure cook 6 pounds of tomatoes at once!

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122 Comments

  1. Again interesting. I thought keep warm low was lowest setting. Good to know that a lower setting is safe. Thank you.

    1. Actually, my recommendation is not for the lowest setting to reduce. I actually use the setting that is closest to “boiling” – as I mentioned in my tomato-based tips – as long as the tomatoes keep moving, they will not settle to the bottom and scorch.

      Ciao,

      L

      1. I am confused but that is not unusual. Absolutely correct that sauté low almost boils (big fat bubbles though).and keep warm low only boils when it wants to (on my Smart at least) . Luckily I have never managed to burn tomatoes :) My pot only get scorched when sautéing onions or meat, so I try not to do that in Instant Pot.

        1. Heyho, Helen
          I saute the dickens out of my Instant Pot. Browning onions, garlic, shrooms, hamburger, chicken, pork, sausage…
          Any stuck remains usually are minimal and swished off by the next step, usually the pressure stage with water, broth or whatever.

          Could it be that you are using enough oil in the pot to start the saute? I use olive, vegetable, peanut or coconut, depending on the legnth (Laura, you have to get a spell check in here) of the saute (higher/lower heat) and my mood.

          One of my fav things about PCing is that it all takes place in one pot.

  2. Ah! Another difference in the Aussie model of the Breville FSP. Mine can be set up to 2 hours in Reduce mode. The default is 10:00 but I can alter it both up and down. I thought I had done a longer reduce, so I checked on Low

    A shame I don’t have a ready cheap source of Tomatoes. Even in Summer.

  3. Good to know about the seeds and skins! I just did 8 kilos where I cook them down as you suggest, but put the cooked tomatoes and skins through a food mil. Skipping this step is appealing!

  4. Just in time, put 2 x 20 lb. Boxes in the freezer last week. Will make this and then pressure can it, was desperately trying to find a simple sauce I could use as I am allergic to sulfites and everywhere I searched for tomato sauce they had additions of bottled lemon juice. I made a basic tomato puree using the bruised tomatoes by pressure cooking for 20 minutes then reducing and blending and reducing again. Froze the paste in ice cube trays so I can add a small amount to gravies, etc.

    1. The recipes you saw with lemon juice are to increase the acidity for hot water bath canning. Well, they really shouldn’t be “recipes” it would be a tomato puree because adding additional ingredients (onions, carrots and celery no – sugar is OK) increases the alkalinity so there is no “set” amount of lemon juice to add to “sauce” unless you’re following a specific tested recipe.

      Ciao,

      L

      P.S. Defrost the tomatoes before starting otherwise you’re not going to get any juice! ; )

      1. Is water bath canning of tomatoes safe even with lemon juice or citric acid etc.? It seems my brain has died and I cannot remember.

        1. Yes, with the addition of lemon you can water bath can tomatoes without pressure. Here are the details:

          The USDA and University-based researchers have determined that to ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5-percent-acidity vinegar per quart may be used instead of lemon juice or citric acid.

          http://nchfp.uga.edu/tips/summer/home_preserv_tomatoes.html

          Ciao,

          L

  5. After reading your ketchup recipe it was a simple matter to run the tomatoes with all the desired spices: garlic, onion, lemon thyme, basil, oregano, (fresh from the garden) and then the basics: EVOO, paprika, red wine, fennel, salt & pepper, and (optional) ginger … all into the super blender, puree (in batches) , simmer the open cooker to reduce out the liquid and then cook at your designated time. The results are fantastic, saved tons of time, and the cooled finished product is frozen in those pint size salza plastic containers (we hate to toss), then popped out for reuse and the frozen brick is stored in freezer bags ready for defrost and easy use. HINT: by reducing this sauce a little further one has an excellent pizza sauce.

    1. Actually, I did lots of testing with the ketchup recipe to come up with this technique. I tried blending first and reducing after – I found that it took much longer to reduce and I had to be there to stir most of the time. Leaving everything mostly whole to reduce lets the liquid evaporate faster (20min vs 60 min for the ketchup recipe), prevents the veggies (mainly, tomatoes) from scorching and the whole process is mainly hands-off except for towards the end. Anyway, the flavor is the same if you blend first or after so why not make the reduction faster and easier by leaving the veggies whole until the end?

      Ciao,

      L

      P.S. There is not “pizza sauce” in Italy – we use tomato puree! ; )

      1. ….pizza sauce: actually I would say most Italians use plum canned tomatoes, passed through a muli legume (unless this is what u meant by tomato pure), don’t u think?
        ciao
        stefano

        1. Stefano, I only see the end result and application and not the preparation that goes behind it. It probably depends on the pizzeria, I’ve been told that there might be some extra tomato paste mixed-in so you don’t have too much water. At home I use a thick puree (Passata). No matter the preparation, it is ONLY tomato products- not “sauce”.

          I don’t know why, but Americans tend to make everything more complicated than it needs to be. For example…
          http://www.foodnetwork.com/recipes/ree-drummond/pizza-sauce.html

          Ciao,

          L

          1. It would seem very bland to have no aromatics in the purèed tomatoes on the pizza plus the oil seems to counteract the acidity (not all Americans put sugar in every dang thing they cook, I never add it) and oil is what pizza’s all about to Americans lol Lots of cheese, pepperoni, etc.
            The very fresh, lightly cheesed pizzas with little toppings, probably no meat, dont seem like pizza to us. While I do like these too, the heavyladen, spicy sauced, greasy pizza will always be a favorite here.

            1. I think it comes from Italians using quality ingredients and wanting to make each one’s flavor stand out. Compared to say French, or maybe American, cooking the palette of ingredients in Italian cooking much smaller and less fussy. Muddying up sauces with an endless list of herbs and spices will give you just that: muddy flavor.

              That is just my opinion. We have different points of view, and that’s OK. It keeps things interesting! : )

              Ciao,

              L

          2. … when I did my pizza course in Milano, we would use catering size tins of plum tomatoes, passed through a muli and seasoned well in advance with salt, oil, clove of garlic (to be removed, later on) and oregano. + u r right, we were told that sometimes it is a good idea to add a splash of passata, to give body to the sauce. the nest pizzeria use san marzano of course, but it is not a truth written in stone.

      2. Great idea. However I find that if I puree everything first (super blender) there are no traces of skin nor seeds (the most nutritional parts), etc. … Whole pepper corms and fennel seeds are ground up fine, not to mention rough chopped: garlic cloves, onion, bell peppers, and the fresh herbs are all ground fine reducing labor even further. With lid off slowly bring the sauce up to bubble, boil off liquid as desired, secure the lid and the PC brings out all those yummy flavors.

  6. If I follow this method to cook the tomatoes, without adding any other ingredients, is it ok for water bath canning?
    thankyou!

    1. Yes, as long as you add the appropriate amount of acid, as noted in a comment above.

      Ciao,

      L

  7. Thank you! Now I know how to prevent tomato-based recipes from scorching. This was a great post!

  8. Alternatively pressure can them without adding acid.

  9. I have been making tomato sauce in the PC for years now, because I think it gives the best results (something to do with the caramelization of the tomatoes at those temperature, I think). I cook my sauce much longer though: 1 hour at Low pressure for 1 kg of tomatoes, making sure to lift and swirl the cooker from time to time. Then I reduce the sauce when I open the pot.

    1. Ciao Stefano, do you peel and seed the tomatoes as well? (I’m assuming you do because you’re Italian). Or do you slice the tomatoes in large slices, like I do and then pass everything through a sieve (mulino)? ; )

      Ciao,

      L

      1. no, I do like you. I put the tomatoes (halved), unskinned and with their seeds) in the PC (with some salt, a little oil, the vine-stems if available) and cook them (or I use canned san marzano). to lower the ph of the tomatoes sometimes I add a pinch of cornstarch (trick learned in one of those Italian pizza forums)(and it works)

  10. This recipe looks wonderful, thank you so much for sharing! Do you think it would work with tomato varieties other than plum tomatoes? I’ve got a lot of tomatoes from my garden that I need to find a use for.

    1. Absolutely it would work – but you’ll need to reduce for a longer period because non-plum tomatoes contain more water and less fiber. When you’re at the end of the 60min reduction step assess whether they should go a little longer to get to that “sauce” consistency.

      Ciao,

      L

    2. I too have a variety of tomatoes growing in the garden, frequently will combine several different types in the same batch, and I’m never disappointed. However, I must say that my best results are from garden fresh San Marzano tomatoes. And the canned San Marzanos from Italy are absolutely the best – especially in winter when the garden isn’t producing.

  11. Laura I had to laugh when I read the instructions: under step one you say to stir the onions every 4-5 tomatoes. Scary thing was, I knew exactly what you meant! I also assume we should salt and pepper to taste? Thank you!!!!!

  12. I made your sauce yesterday and I will NEVER go back to scalding and chilling and peeling tomatoes again. I have a Cuisinart and I used the simmer setting to reduce and it bubbled along just quite nicely, thank you. But the idea that you can use the skins with the most nutrients is ideal. Sure there are some seeds, but with the hand blender and then cooking it down then using it in your recipes, the seeds are hardly noticeable. Besides, they provide good fiber. So thank you for the instructions. Did up 16 jars~~~~

    1. Yaaay Lynda! Please post a photo of your bounty!

      Ciao,

      L

  13. I am going to try this, but I might run everything through a food processor first. Would this be acceptable or not? I just ordered a Conair Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender to use if I leave them to blend later in the process. I have an instant pot 6 quart Pressure Cooker. Making tomato sauce is new to me.

    1. Puree’ AFTER pressure cooking and AFTER reducing – that way the tomatoes won’t scorch in the pressure cooker and the liquid will reduce faster mainly WITHOUT stirring.

      Even if you’re making a small batch (aka 2 pounds), puree’ after. ; )

      Ciao,

      L

    2. In my experience, food processors do a better job of puréeing stiffer mixtures, while jar blenders are better at loose, more liquid mixtures. You *might* try putting the reduced tomato mixture into a sieve to let the liquid drain off into a bowl before putting the tomatoes into the food processor. Then recombine the liquid with the purée afterwards. Less messy that way too, I think.

      I’ve ordered a Bamix stick blender yesterday … It’s supposed to arrive today, so I’m going to try it on the tomatoes that are reducing in my InstantPot right now.

      1. How did you make out with the stick blender?

        1. Ok … it didn’t chop up the seeds as much as I’d have liked. But it’s a lot easier than doing it in batches in my regular blender, which isn’t that great anyway.

  14. Suggestion, Laura.

    A chart with relative temps for each setting on PCs.
    Change the colour for settings that boil.
    Perhaps the manufacturers would provide?

    I’d love to know what each of the presets actually do. That would allow us to get inventive. I’ve asked for my Instant Pot but no response.

    I may need to trade up to the bluetooth to program my own settings.

    Lastly, someone needs to come up with a reverse osmosis machine to remove the water only from the cooked ingredients. I hate the boil reduction, watching all those vitamins break down :(

    1. Im starting to experiment with water amounts to lessen them. Also, PIP is something Im gonna do more of so no liquid waters down my flavors.
      Today I steamed greens with 1/2c water on Steam (0min) as theyre so full of water and melt as soon as they get hot. Worked great. I will try 1/3c water next time. I put the greens directly in the pot, not PIP. No scorching.

  15. Am reducing as I type & found, on my Instant Pot Duo 7, that the “saute less” setting was way too much. Tried the “Slow Cook less”, “normal” and “more”. “SC more” is a nice gentle bubble that causes no panic if I get lost in something else (like this site!) for a few minutes.
    I am doing a small batch, 6 cups before reducing, but that shouldn’t make a difference.

    When I stir, it takes a minute to get up to a bubble again. Thats my gold standard for reducing temps.

    Love this method!

    1. Thank you! I use the Saute settings a lot (I cook all kinds of stuff in the IP), but I had not thought of using the SC setting for this.

  16. I’m about to buy an Instant Pot and am very excited about the possibilities. One of the recipes I make a lot of is a Butter Chicken sauce where I caramelize the tomatoes with spices for about 1 hour on the stove top (lots of stirring and watching). I do puree the tomatoes before I cook them. I am wondering if I can do this in the Instant Pot. I have had trouble do any large quantity on the stovetop – it doesn’t reduce quick enough. I want to cook it in quantity to put away ( I reduce it a lot and then make a leather in my dehydrator.) It makes the absolute bests Butter Chicken – as good or better than any Indian restaurant (and I’ve been to India).

    1. Miriam, it would depend on the other ingredients in your recipe but in general if you follow this technique of leaving the ingredients whole until the end, the reduction will go much faster and, initially, not require any stirring. When it starts to get thick you need to be there to watch it and stir.

      I’ve also tested this with the Instant Pot – although it was the Breville’s turn to show up in the step-by-step photos. ; )

      Ciao,

      L

  17. First, let me say I’m going to try this technique right away! The technique you describe could cut my time in the kitchen quite a bit!

    However, there is quite a bit of oil in this recipe which puts it well outside the approved USDA recipe for canning tomato sauce. Here’s the link:

    http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

    As you can see, it calls for only 1/4 cup of oil to 30 pounds of tomatoes. This sauce has much more oil and oil can insulate bacteria when preserving (although oil is delicious!) Also, note that the linked recipe MUST be pressure canned. Using a water bath or steam canner isn’t approved either.

    Of course, everyone has a different level of comfort in taking risks with home food preservation. But if you want to be completely safe, freezing would be the easiest. Or you can use the recipe ratios in the link and use the cooking instructions from this page.

    The recipe in the link is also unusual because it doesn’t require using lemon juice or citric acid to increase the acid level like most tomato canning recipes. Of course, you can add it if you want to be doubly sure.

    To make things even more confusing, these are all recommendations from the US government. Others around the world might get conflicting advice.

    I don’t mean to criticize or preach. Just giving information. It’s your food. You can make your own decisions about how paranoid you want to be with food safety recommendations.

    1. This is NOT a caning recipe.
      What is unused can be stored in the refrigerator for a while or frozen

    2. Dale, please read the entire article before leaving a comment. Specifically, the section titled “Preserving the harvest..” if you still have any doubt about our commitment to food safety, take a look at the comments above yours.

      I always publish and appreciate critical comments, so you’re more than welcome to do that, but they would be a more valuable part of the discussion if you had taken the time to read the entire introduction to the recipe, first.

      Ciao,

      L

      1. Laura,

        I did read the recipe several times because I knew my post would be controversial. It’s a complex topic and, as I said in my original comment, different countries have different recommendations. I would very much like to discuss this matter further but I’m not sure the comments section is the right venue. Feel free to email me if you’re interested.

        BTW, I’m making this sauce right now with the last of my tomatoes from the garden.

        Dale

        1. Dale,
          If you want to continue the conversation, why not start a thread over in the Forums?

  18. Since this tomato sauce has onions, celery and carrots, how would you use the prepared sauce in a recipe? I’m trying to decide between making a tomato sauce with only salt and lemon juice or vinegar, or your recipe. I’d like to water bath can the sauce afterwards.

    1. Ann Marie, in my experience in Italy we would treat Laura’s PC tomato sauce as a basic-standard tomato sauce – the aromatics are not much, in comparison to the overall tomatoes’ weight. I would use it with pasta/rice and in any dish that require some (already cooked) tomato sauce.
      — and it is pretty neutral in terms of flavour: I can see myself adding some more basil or peperoncino or bay or parsely or oregano ecc…, according to what I am using it with

      one question, out of curiosity: why do u add lemon juice or vinegar to your tomato sauce? is it a particular recipe? what is the ratio of tomatoes : acid ingredients? thanks a lot. stefano

      1. Stefano,
        The clue is in the final sentence. Ann is intending to waterbath can the sauce after she has made it. The recommendation for canning tomatoes is to add acid in some form to help kill the bacteria. There are several links to canning instructions on the comments above if you want to read more.

        1. thanks Greg
          ..oh… I see…. I did not know that. thanks. I guess in Italy we do things differently because, in my experience, we simply put tomatoes (either whole, or cut up or in the form of passata) , sometimes basil is added, but nothing else. then everything is canned (and simmered in lots of water for a long time)

          1. That may have been the case a while ago, for example my mother-in-law chooses how much vinegar to add to pickled vegetables based on the taste of the liquid (she doesn’t measure – eek!) but today the Italian health authority does recommend adding lemon:
            http://www.ilfattoalimentare.it/conserve-sicurezza-seconda-parte.html

            Ciao,

            L

            P.S. I don’t let my kids eat my mother-in-law’s pickled vegetables. Her memory is failing so sometimes she forgets to add things and I don’t trust her memory on the “correct acidic flavor” anymore.

            1. grazie Laura. I really did not know that. – one never stop learning, thank god (now I understand why I see citric acid in commerrcially canned tomatoes) .s

    2. I generally omit the aromtics and just do plain tomato sauce. Carrots and onions, in particular, add a sweetness to the sauce, which is fine if you like that, but I figure I can always add what I want later on when I use the sauce.

    3. Hi Ann Marie, I already include three serving suggestions in the article under the heading “Use it plain or fancied-up”. : )

      Ciao,

      L

      1. If you are only doing half the recipe (3lbs tomatoes) do you also reduce the cooking time to half?

        Thanks

        1. Hi Grace, you cook them for the same amount of time. Make sure to mash the tomatoes enough to reach your cooker’s minimum liquid requirement + a little extra that will boil off as you bring the tomatoes to a boil.

          Ciao,

          L

  19. OK, call me an arrogant whatever but my 3rd small batch of tommies is simmering down. I purposely have not stirred once since the 5 minute PC. Instead of a sauté setting, I am using the “low cook high” setting on my Instant Pot Duo 60. Gentle bubble, no stirring, reduced from 8 cups to 5.5 and counting.

    Looks like this is tomatoe reducing nirvana!
    no burn, no stir, just the heavenly aroma of our garden tommies and herbs wafting through the house.

    1. You go, PoP. Own it!

      Ciao,

      L

  20. So impressed with this recipe! Had tomatoes that I needed to do something with…this method was so fast and easy and it tastes out of this world! I used both slicing tomatoes and paste tomatoes…used my food saver to bag the sauce to store in the freezer. Laura, thank you for an excellent recipe!

    1. Kellie your sauce looks great, thanks for sharing a pic!

      Ciao,

      L

  21. Someone mentioned tomato seeds–I pureed my second batch in the Vitamix and there’s not a seed in sight.

  22. No, there is no “low cook high” setting on the Pot.
    I meant to type “SLOW cook high”.
    Some people shouldn’t be let near a keyboard.

  23. I had a bounty of plum tomatoes and was not looking forward to skinning and seeding them before making a sauce. Didn’t have room in the freezer to put cored and quartered tomatoes in either (this reduces cooking time because the cell walls break in the freezing process, and then you run the meats through the food mill to remove seeds and skins (I pressure can the leftover water to use in soups and stews).

    It’s good to hear that we CAN use the seeds and skins and get the benefit of the nutrition in those things which I used to add to the compost pile! Wish though that I had my daughter’s vitamix (she covets my instant pot…) to really get those seeds especially “invisible.”

    Thanks for posting this Laura! Can only give 4 stars now ‘cuz I haven’t yet tried it but this really was what I was looking for when trolling the web for “tomato sauce instant pot”.

    1. Update — this METHOD is 5 stars! Here’s what I did. I prepped this on Thursday and made three batches. To continue pressure cooking the next batch of tomatoes while cooking down the sauce I used my commercial stock-pot, once the veggies were cooked in the InstantPot, I moved them (carefully) from there to the stock-pot. My last batch I had run out of celery — but it didn’t matter. My tomatoes were about 1/3 Roma plum tomatoes to two thirds Better Boy, Mr. Stripey and Cherokee Purple.

      A couple things I did differently: I added minced fresh garlic on the last saute (after saute’ing the celery and carrots) before adding the tomatoes. When cooking down the sauce In the stock-pot, I added some adobo, about 1/4 cup sugar and dried oregano.

      To puree, I used my “boat motor” (regular home-sized stick blender). but I was a bit nervous because my stock-pot was filled pretty full, and wasn’t sure my boat motor would puree it all — since the stock-pot is about 13″ deep and fulled within 3″ of the top. My worries were for naught, everything pureed and I added a 16 oz can of paste to add some extra flavor depth.

      Then I dispensed the sauce into my quart and pint jars – which I first sterlised in a boiling water bath canner, and another large stock-pot, along with the lids and rings. I pressure canned all the quarts together and all the pints together — a total of 5 quarts and 8 pints. More than sufficient for the two of us.

      Despite ignoring the garden this year pretty much, and only putting in four plants, this plus my 11 pints of peeled and seeded tomatoes, and 10 half pints of orange tomato jam (recipe from “Food in Jars), we’ll have a lot to eat until the ‘maters come in next year (and I still have about 20 tomatoes left in the basket not processed).

      1. Thanks for sharing your variation and processing, Heather! It sounds like those four plants were very productive.

        Ciao,

        L

        1. Just picked (before last night’s frost) another 2 lbs of plum toms. And gave away 5 lbs to my daughter in law yesterday. Not enough to process but enough to chop and use otherwise. I’ve already had three meals with the last of the better boys used in grilled cheese and tomato sandwiches on homemade buttermilk-honey bread. Toms that didn’t fit in the sandwich were a side dish. Goodness gracious me! And I do thank God for a productive south-facing garden despite my benign neglect. (I DID cage and stake the cages — but NEVER any pruning of the plants — I’ve never understood the recommendation to do that — because it cuts production for certain!)

  24. I have a question about the max line in this recipe. Which line in particular are you talking about given the recent alert about overfilling?

    1. Max 2/3 full. : )

      Ciao,

      L

  25. I used our garden tomatoes, mostly yellow. Since they have more juice it took close to 3 hours to reduce. The sauce was sweet and a beautiful golden color. I put 2 cups into bags to freeze and I’m looking forward to using them this winter.

    1. Denise, your sauce looks BEAUTIFUL – thick, velvelty and I bet delicious too! Thanks so much for sharking your photo collage with us!

      Ciao,

      L

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