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    Weeknight Heirloom-Style Tomato Sauce

    clock-icon75 minutes
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    Pixicook editorial team

    A rich and flavorful tomato sauce made with hand-crushed tomatoes, aromatic garlic, and fresh herbs, perfect for a quick weeknight meal.

    Ingredients for Weeknight Heirloom-Style Tomato Sauce

    units in
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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Whole Peeled Tomatoes, crushed by hand

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Dried Oregano

    tablespoons

    Substitute chevron-down

    Carrot, cut into large chunks

    each

    Substitute chevron-down

    Onion, split in half

    each

    Substitute chevron-down

    Fresh Basil

    0 large stems

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Asian Fish Sauce, optional

    teaspoons

    Substitute chevron-down

    Flat Leaf Parsley, minced

    cups

    Substitute chevron-down

    Fresh Basil, minced

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    0 drizzles

    Substitute chevron-down

    How to Make Weeknight Heirloom-Style Tomato Sauce

    1. Crush Tomatoes

    Start by crushing the tomatoes by hand in a large bowl until the pieces are no larger than 0.5 inches. Reserve one cup of these crushed tomatoes in a sealed container to add fresh flavor at the end of the cooking process.

    2. Heat Oil and Butter

    In your pressure cooker, heat the olive oil and butter together until the butter has melted.

    3. Cook Garlic

    Once melted, add the minced garlic and cook it for about two minutes to soften the garlic and release its aroma without browning it.

    4. Add Spices

    Add the red pepper flakes and dried oregano to the pressure cooker. Cook these spices for about one minute until they become fragrant.

    5. Combine Ingredients

    Combine the remaining crushed tomatoes, carrot chunks, split onion, and the large stem of basil into the pressure cooker. Season with kosher salt and freshly ground black pepper to taste.

    6. Cook Under Pressure

    Seal the pressure cooker and cook everything at high pressure for 45 minutes.

    7. Release Pressure

    After 45 minutes, release the pressure from the cooker and open the lid.

    8. Remove Vegetables

    Use tongs to discard the onion, carrot, and basil stem.

    9. Add Reserved Tomatoes

    Stir in the reserved cup of tomatoes to bring a fresh burst of tomato flavor to the sauce.

    10. Add Optional Fish Sauce

    If you like, add the optional fish sauce at this point, and adjust the seasoning with salt and pepper as needed.

    11. Finish Sauce

    Finish the sauce by stirring in the minced fresh parsley or basil leaves and an extra drizzle of olive oil for richness.

    Variations

    Bolognese

    To the base sauce, add ground meat, finely chopped carrots, celery, onions, and a splash of milk or cream.

    Marinara

    Simplify to a basic sauce with tomatoes, garlic, and basil for pizzas and light pasta dishes.

    Puttanesca

    Add anchovies, capers, black olives, and garlic to the base sauce.

    Arrabbiata

    Add red pepper flakes to the base sauce for a fiery flavor.

    Vodka Sauce

    Add vodka to the base sauce, reduce, then stir in heavy cream and grated Parmesan cheese.


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