Homemade Vegetable-Enriched Tomato Sauce
Homemade Vegetable-Enriched Tomato Sauce
Ingredients
- 8 tomatoes, large, cut into halves or quarters
- 2 onions, medium, peeled and quartered
- 2 carrots, large, peeled and cut into large chunks
- 1 beetroot, large, peeled and cut into large chunks
- 3 garlic cloves, peeled
- 1/2 cup water, optional, if needed for pressure cooker
Instructions
- 1
Prepare all vegetables. Cut the large tomatoes into halves or quarters. Peel and quarter the medium onions. Peel and cut the large carrots into large chunks. Peel and cut the large beetroot into large chunks. Peel the garlic cloves, leaving them whole.
⏱️ 10 min
- 2
Place all the prepared vegetables (tomatoes, onions, carrots, beetroot, and garlic) into a pressure cooker. If your pressure cooker typically requires liquid, add 1/2 cup of water, though the natural moisture from the vegetables is often sufficient.
⏱️ 2 min
- 3
Secure the lid on the pressure cooker and place it over high heat. Once the pressure cooker reaches full pressure, reduce the heat to maintain pressure and cook for 10 minutes.
⏱️ 10 min
- 4
Carefully release the pressure from the cooker according to your appliance's instructions. Once the pressure is fully released and the lid can be safely opened, remove the lid.
⏱️ 3 min
- 5
Transfer the softened vegetables from the pressure cooker to a blender. Blend the mixture until it forms a completely smooth and vibrant red sauce. If the sauce is too thick, you can add a small amount of water until desired consistency is reached.
⏱️ 5 min
- 6
Pour the finished homemade tomato sauce into a clean glass jar or airtight container. Allow it to cool completely before storing. It can be stored in the refrigerator for up to one week or frozen for up to three months.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Vegetable-Enriched Tomato Sauce
Ingredients
- 8 tomatoes, large, cut into halves or quarters
- 2 onions, medium, peeled and quartered
- 2 carrots, large, peeled and cut into large chunks
- 1 beetroot, large, peeled and cut into large chunks
- 3 garlic cloves, peeled
- 1/2 cup water, optional, if needed for pressure cooker
Instructions
- 1
Prepare all vegetables. Cut the large tomatoes into halves or quarters. Peel and quarter the medium onions. Peel and cut the large carrots into large chunks. Peel and cut the large beetroot into large chunks. Peel the garlic cloves, leaving them whole.
⏱️ 10 min - 2
Place all the prepared vegetables (tomatoes, onions, carrots, beetroot, and garlic) into a pressure cooker. If your pressure cooker typically requires liquid, add 1/2 cup of water, though the natural moisture from the vegetables is often sufficient.
⏱️ 2 min - 3
Secure the lid on the pressure cooker and place it over high heat. Once the pressure cooker reaches full pressure, reduce the heat to maintain pressure and cook for 10 minutes.
⏱️ 10 min - 4
Carefully release the pressure from the cooker according to your appliance's instructions. Once the pressure is fully released and the lid can be safely opened, remove the lid.
⏱️ 3 min - 5
Transfer the softened vegetables from the pressure cooker to a blender. Blend the mixture until it forms a completely smooth and vibrant red sauce. If the sauce is too thick, you can add a small amount of water until desired consistency is reached.
⏱️ 5 min - 6
Pour the finished homemade tomato sauce into a clean glass jar or airtight container. Allow it to cool completely before storing. It can be stored in the refrigerator for up to one week or frozen for up to three months.