Garlic Marinara Sauce
Source: The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results
Jump to Instructions ↓Ingredients
- 1/2 cup extra-virgin olive oil
- 1 very large spanish (or yellow) onion
- 30 cloves garlic, 6 minced, 24 sliced into slivers
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can whole peeled tomatoes
- 2 cups vegetable or garlic broth
- 1/2 cup dry red wine (like a pinot noir)
- 1 tablespoon italian seasoning
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1-2 tablespoon seasoned salt (start with 1, then add more as needed)
- 1.5 teaspoons granulated sugar
- 2 teaspoons black pepper
- 1 bunch fresh basil leaves
- 1 (6-ounce) can tomato paste
Instructions
Cook
Put olive oil in the pot, and hit saute
Saute onion for about 3 minutes
Saute garlic for about 5 minutes, until lightly browned
Put everything in, except tomato paste and basil leaves
Top with basil leaves but do not stir them in
Pressure cook on high for 10 minutes
Quick release when done
Use potato masher to lightly crush plum tomatoes to desired chunkiness
Stir in the tomato paste and let stand for 10-20 minutes longer, until slightly thickened.
It's flavor will really come together once it is refrigerated overnight.
Storage
Store in the fridge in an airtight container for a week. It can also be frozen for 2-3 months.
Notes
This sauce turned out to be amazing. Way better than anything I've bought out from any store. It could be a personal preference, but I am going to continue making this often.
As of now the batch size needs to be consumed within a week, which is too small window for us. Haven't quite figured out extending storage life in refrigerator or the freezing part. Maybe canning is the way to go.
Variations
- Chunkier — skip the immersion blender entirely and leave tomatoes whole.
- Spicy arrabbiata — add 1–2 tsp red pepper flakes with the garlic.
Added Aug 27, 2026 · Updated Aug 27, 2026