Step 1

Rinse tomatoes, remove stems and set aside.

Step 2

Press the “Saute,” button on your Instant Pot and adjust to the MORE setting.

Step 3

When the display reads HOT, add the olive oil, onions, and carrots and cook until softened, about 6-8 minutes.

Step 4

Add garlic to the pot and saute for one minute. Press Cancel

Step 5

Add water and deglaze pot to remove any stuck bits. Then add whole tomatoes and stir.

Step 6

Lock lid in place and move valve to SEALING position. Pressure Cook/Manual for 20 minutes.

Step 7

When the cook time is up preform a Quick Release of Pressure.

Step 8

Add oregano, basil, parsley, red wine, and salt. Use an immersion blender to blend all of the ingredients into a smooth sauce.

Step 9

Push the “Saute,” button, then adjust it to the lowest setting. Simmer for about an hour, stirring occasionally until the sauce thickens.

Step 10

Cool and refrigerate or freeze in 1-2 cup portions.