Recipe Details
Ingredients
-
2tablespoonsolive oil
-
1cupdiced onion
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1tablespoonminced garlic
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¼cupdry red wine
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1(28 ounce) candiced tomatoes
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1(28 ounce) canwhole peeled tomatoes
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1tablespoondried basil
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1tablespoondried oregano
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1tablespoondried parsley
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¾teaspoonsea salt
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freshly ground black pepper to taste
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1pinchred pepper flakes
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1bay leaf
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
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Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories115 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
4% |
| Sodium 615mg |
27% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 4g |
13% |
| Total Sugars 8g |
|
| Protein 3g |
6% |
| Vitamin C 25mg |
28% |
| Calcium 121mg |
9% |
| Iron 8mg |
43% |
| Potassium 510mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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