Classic Pizza Sauce Pressure Cooker Recipes

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CLASSIC PIZZA SAUCE - PRESSURE COOKER



Classic Pizza Sauce - Pressure Cooker image

Entered for safe-keeping, from Modernist Cuisine. I like how pressure cookers keep the flavor in, and wasn't completely satisfied with other P.C. recipe I found on the site. For a zestier sauce, try adding chili flakes, pureed anchovies or fresh basil. I like to toss in a parmesan cheese rind for flavor, then remove it after cooking. If you don't include the optional anchovies, this is vegetarian/vegan.

Provided by KateL

Categories     Sauces

Time 1h

Yield 4 cups

Number Of Ingredients 8

1/4 cup garlic, chopped (50g)
1/2 cup olive oil (100g)
28 ounces crushed tomatoes (794g of San Marzano or 6-in-1 Tomato Sauce)
extra virgin olive oil, to taste
salt, to taste
1/4 teaspoon red pepper flakes (optional)
2 anchovies, pureed (optional)
3 tablespoons fresh basil, chopped (optional)

Steps:

  • Mince garlic in a food processor for best results.
  • 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.).
  • Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
  • 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.).
  • Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
  • Season the sauce to taste with extra-virgin olive oil and/or salt.
  • This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

Nutrition Facts : Calories 314.9, Fat 27.6, SaturatedFat 3.8, Sodium 263.9, Carbohydrate 17.3, Fiber 4, Sugar 0.1, Protein 3.8

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