Sundried Tomato and Olive Pasta Sauce
Equipment
- Instant Pot Multi Pressure Cooker
Ingredients
- 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
Instructions
- 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.
Notes
Instant Brands Official Recipe Contributor: Recipe by @jcookingodyssey