Step 1

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the tomatoes into a single layer on the sheet. Drizzle olive oil over the tops and sprinkle with salt and pepper. Bake in the preheated oven for 40 minutes.

Step 2

Set Instant Pot to saute. Melt the butter then add the garlic, onion, carrot, basil. Cook for 4-5 minutes, or until soft and fragrant. Add the tomatoes, Italian seasoning, salt, pepper and wine (if using) and give the mixture a stir.

Step 3

Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.

Step 4

When cooking is done, do a quick release and allow the float valve to drop. Be careful as you open the lid for any additional hot steam.

Step 5

Use a potato masher or an immersion blender to create a smooth consistency. Transfer the sauce to jars and store in the refrigerator.