Optional add-ins, chopped onion, garlic, or Italian seasonings.
Instructions
Tomatoes. Place your cleaned tomatoes into your pressure cooker and use a potato masher or similar item to slightly crush them to break the skin.
Cook. Seal your pressure cooker and cook on 'high pressure' for 10 minutes (it takes about 10 minutes to come to pressure). Then manually release pressure when done.
Mash. Use your potato masher to finish mashing the cooked tomatoes.
Strain. To strain out the liquid from the pulp use a strainer that can fit on top of a bowl (you can save the liquid for something else).
Process. Place the strained tomatoes, along with your remaining ingredients and any additional desired seasonings, in a food processor or good blender. Pulse the ingredients until your reach your desired texture.
Finish. Use or store your sauce.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!