I am blessed to still be hanging on to a jar of homemade canned tomatoes from Michigan!  If you don’t have tomatoes you’ve personally canned, then use a store-bought variety that you like and trust.


What you’ll need:


  1. - 3 1/2 cups canned tomatoes (with juice)

  2. - 1 sweet onion, diced

  3. - 4 garlic cloves, minced

  4. - 1 Tablespoon Extra Virgin Olive Oil

  5. - 4 Tablespoons unsalted butter

  6. - 1 teaspoon dried basil

  7. - 1/2 teaspoon dried oregano

  8. - 1/2 teaspoon kosher salt

  9. - 1 Tablespoon tomato paste

  10. - Optional - fresh herbs such as basil and oregano

  11. - Optional - grated Parmesan cheese


Directions:


I used my pressure cooker, you can easily do this on your stovetop, it will just take longer to simmer.


In the pot of the pressure cooker, warm the oil.  Add the onion and garlic and sauté until translucent.  Add the basil, oregano, salt and butter.  Stir to combine.  When butter has melted, add the tomato paste.  Sauté until slightly thickened.


Add the tomatoes and their juice.  Stir.  Lock the lid of the pressure cooker in place and cook for 4 minutes on High Pressure.  When the 4 minutes is up, quick release the pressure.  Once the pressure has been fully released, carefully open the lid of the cooker - tilting it away from you to avoid any steam.


Give the sauce another good stir.  Add in any fresh herbs or Parmesan cheese that you enjoy with your tomato sauce.  Serve over pasta or incorporate into your recipe of choice!  I love the versatility of this sauce - see below - ENJOY!


Oh, and ... Refrigerate any leftovers or freeze for future use.


  1. *The sauce will thicken slightly once cooled and refrigerated.  You can simmer the sauce (uncovered) in the pot to reduce if you prefer a thicker sauce.  I personally prefer making the sauce this way and then adjusting it for each recipe as I need it. 


For example:


  1. -I’ve used this sauce in my Vegetarian Tomato, White Bean & Potato Soup - and therefore, I wanted the liquid. 


  1. -I’ve incorporated this sauce into my Tomato Béchamel Sauce (yum).  The Tomato Béchamel Sauce was then created to use in our Lasagna Dinner that we had on Valentine’s Day!


  1. -I’ve served it over pasta and at that time, I just pulled out the “chunks of tomatoes” with a small amount of the liquid, gave them a quick whiz in the food processor before adding grated Parmesan cheese and serving. 


  1. -I’ve also served it over Brown Rice with White Beans.