AuthorStacy SaundersCategorySaucesDifficultyBeginnerNomato sauce made from fresh ingredients with a faster cooking time in the instant pot
Peel & slice carrots and beets. Slice the beets thinly and the carrots in 1/2 inch pieces.
Add water, carrots, and beets to the instant pot. Put on the lid and close the valve to seal. Cook on high for 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure.
Chop onion and place in the blender. Using a slotted spoon remove carrots & beets from the instant pot and into the blender (keep the liquid for later).
Then add garlic, vinegar, and 1/4-1/3 c. of the beet/carrot liquid to the blender.
Blend until pureed.
Pour the rest of the liquid from the instant pot into a cup. Then pour puree from the blender into the instant pot. Add italian seasoning, olive oil, and the bay leaf to the instant pot and stir to combine.
Put on the lid and close the valve to seal. Cook on high for another 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure. Remove the bay leaf. If the sauce is too thick, add another few tablespoons of the beet liquid until it is the consistency you like.
Serve over pasta or as a pizza sauce. Let it cool and then freeze extra sauce for quick meals later!
This recipe is almost the same as my original nomato sauce recipe, but it's made a different way. The instant pot makes it so much faster to make the sauce with fresh beets & carrots. The color is more vibrant than when using canned vegetables. Plus fresh veggies + less cooking time= lower levels of histamine! It's a win-win.
Ingredients
Directions
Peel & slice carrots and beets. Slice the beets thinly and the carrots in 1/2 inch pieces.
Add water, carrots, and beets to the instant pot. Put on the lid and close the valve to seal. Cook on high for 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure.
Chop onion and place in the blender. Using a slotted spoon remove carrots & beets from the instant pot and into the blender (keep the liquid for later).
Then add garlic, vinegar, and 1/4-1/3 c. of the beet/carrot liquid to the blender.
Blend until pureed.
Pour the rest of the liquid from the instant pot into a cup. Then pour puree from the blender into the instant pot. Add italian seasoning, olive oil, and the bay leaf to the instant pot and stir to combine.
Put on the lid and close the valve to seal. Cook on high for another 6 min. When it's done cooking, turn the valve to open and do a quick release of the pressure. Remove the bay leaf. If the sauce is too thick, add another few tablespoons of the beet liquid until it is the consistency you like.
Serve over pasta or as a pizza sauce. Let it cool and then freeze extra sauce for quick meals later!
Made this NOmato sauce for the first time tonite and was very pleased! May I be so bold as to say I like it better than TOmato sauce, and none of the indigestion that always came after.
Can you use an immersion blender instead of a traditional blender?
Yes, that should work just fine, might just take a little longer to blend.