Marinara Sauce in the Instant Pot
Marinara Sauce in the Instant Pot is a quick and easy way to make a large batch of tasty marinara sauce that you can use as a staple in several of the recipes you will find on Lectin Free Wife.
This Marinara Sauce recipe will make 2 quarts (8 cups) of sauce. A standard jar of tomato sauce is about 3 cups. If you are wondering what you are going to do with 8 cups of marinara sauce at one time. Don’t worry! You don’t have to use the entire batch at once, you can freeze what you don’t use. I use this marinara sauce so much that I usually double the recipe so I can keep extra in the freezer. Having marinara sauce in the freezer is always a convenient option, especially when I’m running short on time or just feeling lazy. I feel confident when I can quickly grab some frozen sauce, add it to a compliant pasta to make a dinner that I can still feel good about eating.
Now, if you are thinking… “I thought we couldn’t have tomatoes!” Never fear tomatoes can be reintroduced in Phase III… IF they are skinned and de-seeded OR pressure cooked. This marinara recipe does both, eliminating every chance for lectins to ender your diet. In order to save time, I like to use a convenient product by Pomi, called Strained Tomatoes. If this is not available in your area you can always de-seed and peel tomatoes by hand. Look for my blog post on a tutorial on how to peel and de-seed fresh tomatoes.
Freezing Tips…
Measuring the sauce into 1 or 2 cup portions in a quart sized freezer zipper bag will work best most recipes that you will find on Lectin Free Wife. This technique will ensure that your batch of marinara sauce goes the farthest.
BEFORE FILLING YOUR ZIPPER BAGS WITH SAUCE, CHECK BAGS ARE:
BPA FREE
Made specially for freezing
Labeled with contents, date, and quantity
FREEZER STORAGE SOLUTION: Remove all the air from bag and freeze laying flat on a baking sheet. Once frozen, remove from baking sheet and store upright.
When freezing liquid in a zipper bag, make sure liquid is cooled before filling. To prevent unnecessary spillage, especially when freezing liquid, I prefer the double zipper style bags to the sliding kind but either will work. Another helpful tip is to lay the zipper bag flat in the freezer so the liquid is evenly distributed, that way after it is frozen you can store upright and easily view the contents of your freezer like a filing cabinet. If your freezer is full or you don’t have any flat space to freeze, use a thin cutting board or a baking sheet under the bags so they can lay as flat as possible without any wrinkles.
PRO TIP: Label your bag with the expiration date instead of the date it was created. This will make it much easier to know which items in your freezer need to be used first.
STORAGE: Stores in the fridge for 1 week or 3 months in the freezer
Marinara Sauce…
This recipe makes 2 quarts of Marinara Sauce.
INGREDIENTS
Here’s all the goodies you need to make Marinara Sauce.
4 tbls olive oil
2 onions- chopped coarsely
4 carrots- chopped coarsely
1 large bunch of flat leaf parsley- chopped coarsely
1 rosemary sprig- leafs chopped finely (not the stem)
¼ cup basil- chopped coarsely
4 cloves garlic-chopped coarsely
2 boxes Pomi strained tomatoes (750 g each)
½ tsp baking soda
iodized sea salt
pepper
INSTRUCTIONS
Here’s all how to make Marinara Sauce at home.
Turn on Instant Pot to sauté mode, add the olive oil and allow to preheat
Once heated, add onion and sauté for 3-5 minutes until onions become translucent, stirring occasionally with a wooden spoon
Add carrots and season with salt and pepper, continue to sauté for 2-3 minutes
Add chopped parsley, rosemary, basil, garlic, and both boxes of strained tomatoes. Stir together with wooden spoon until everything is combined
Sprinkle baking soda evenly on top of the sauce and then mix in with a wooden spoon (baking soda will fizz a little bit, that’s normal)
Put on the lid on the Instant Pot and change setting to pressure cook for 25 minutes
Once cycle is complete use the manual release vent on top of lid to depressurize (be careful not to get burned as the steam is hot)
Remove lid, use the wooden spoon to stir together
Unplug instant pot
Use an immersion blender to puree the sauce
Take the center pot out of the instant pot and allow to cool on the stove or a hot pad before dividing the sauce into the freezer bags.
Marinara Sauce
Ingredients
- 4 tbls olive oil
- 2 onions- chopped coarsely
- 4 carrots- chopped coarsely
- 1 large bunch of flat leaf parsley- chopped coarsely
- 1 rosemary sprig- leafs chopped finely (not the stem)
- ¼ cup basil- chopped coarsely
- 4 cloves garlic-chopped coarsely
- 2 boxes Pomi strained tomatoes (750 g each)
- ½ tsp baking soda
- iodized sea salt
- pepper
Instructions
- Turn on Instant Pot to sauté mode, add the olive oil and allow to preheat
- Once heated, add onion and sauté for 3-5 minutes until onions become translucent, stirring occasionally with a wooden spoon
- Add carrots and season with salt and pepper, continue to sauté for 2-3 minutes
- Add chopped parsley, rosemary, basil, garlic, and both boxes of strained tomatoes. Stir together with wooden spoon until everything is combined
- Sprinkle baking soda evenly on top of the sauce and then mix in with a wooden spoon (baking soda will fizz a little bit, that’s normal)
- Put on the lid on the Instant Pot and change setting to pressure cook for 25 minutes
- Once cycle is complete use the manual release vent on top of lid to depressurize (be careful not to get burned as the steam is hot)
- Remove lid, use the wooden spoon to stir together
- Unplug instant pot
- Use an immersion blender to puree the sauce
- Take the center pot out of the instant pot and allow to cool on the stove or a hot pad before dividing the sauce into the freezer bags.
