Recipe Instructions:
Ingredients
2 (28-oz.) cans no-salt-added whole peeled plum tomatoes, undrained 2 tablespoons extra-virgin olive oil 6 garlic cloves, minced 1 teaspoon crushed red pepper 1 small yellow onion, halved 2 large fresh basil sprigs 1 large fresh oregano sprig 3/4 teaspoon kosher salt
How to Make It
1. Using your hands, crush tomatoes into pieces no larger than 1/2 inch, reserving juices in can. Set aside.
2. Select SAUTÉ setting on a programmable pressure multicooker. Select MEDIUM temperature setting, and allow to preheat 2 to 3 minutes. Add oil, garlic, and crushed red pepper to cooker. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in crushed tomatoes and juices, onion, basil, oregano, and salt. Press CANCEL.
3. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/ PRESSURE COOK setting. Select HIGH pressure for 45 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
4. When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Remove and discard onion, basil, and oregano from mixture. Use immediately or transfer to an airtight container and store in refrigerator 3 to 4 days or freeze 3 to 4 months.
