Classic Pizza Sauce - Pressure Cooker

1. 1

   Mince garlic in a food processor for best results.

2. 2

   Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).

3. 3

   Add sauteed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.

4. 4

   Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).

5. 5

   Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).

6. 6

   Season the sauce to taste with extra-virgin olive oil and/or salt.

7. 7

   This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

* Per serving · 4 servings · Values may vary.