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Sundried Tomato and Olive Pasta Sauce Recipe

Sundried tomato sauce

Sundried Tomato and Olive Pasta Sauce

Course Main Course, Side Dish
Cuisine Italian
Servings 2 jars


  • Instant Pot Multi Pressure Cooker


  • 4 tbsp olive oil
  • 1 big white onion roughly chopped
  • 5 big garlic cloves
  • 500 g fresh tomatoes
  • 100 g sundried tomatoes
  • 400 g can chopped or plum tomatoes
  • 40 g kalamata olives 1/4 cup
  • 1 tbsp mixed herbs
  • 1 tsp sugar
  • 1/2 tbsp freshly ground black pepper
  • Salt to taste
  • 1 tbsp red chilli flakes
  • 250 ml vegetable stock


  • Heat the inner pot using a saute function, and once hot add the olive oil, then onion and garlic.
  • Saute for 1-2 minutes, but don't brown them. Add the fresh, sun-dried and tinned tomatoes, and give everything a stir,
  • Add the olives, herbs, salt, sugar, black pepper and red chilli flakes, followed by the stock, then press cancel.
  • Close the lid and select pressure cook on high and set the time for 5 minutes.
  • Once the program has finished, allow the pressure to release naturally for 10-12 minutes before quick releasing any remaining pressure.
  • Open the lid and blend until smooth.
  • Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days. , or freeze for up to 3 months.


Instant Brands Official Recipe Contributor:
Recipe by @jcookingodyssey
Keyword Instant Pot, Official Recipe Contributor, vegan, vegetarian