Better Then Restaurants
​Garlic-Onion Marinara Sauce

You Will Need

Tomatoes- Either garden-fresh, or 2 cans diced tomatoes
(drain 1 can and not the 2nd one)
2 cans tomato paste
2 cups of water
1 TS 1/2 tsp Italian Seasoning
1 TS Onion Powder
1/2 TB Basil
2 TB Roasted Garlic & Onion (or 1 TBS more garlic, and one Medium Onion and 2 TS minced garlic)
1 tsp Garlic Powder
1 Heaping TBS dried onion Flakes
salt to taste once you pressure cook for 10 min.

Marinara Sauce is a simple tomato sauce with very few ingredients.  Generally tomatoes, aromatics (onion/garlic) and some seasonings. It is amazing on pasta, home made pizzas,  served as a dipping sauce for garlic or cheese bread, or use as a replacement for jarred sauces,  (Just add hamburger, onions, and mushrooms, for a simple spaghetti sauce!)

What is the difference between spaghetti sauce and marinara? The difference is simply tomatoes and seasonings while spaghetti sauce contains more ingredients such as meat or other vegetables.

Instant Pot- Directions

  1. Pour diced tomatoes into the pot. Bring to a simmer. Stir in the rest of your ingredients. Close and lock the lid. Make sure you are on sealing and not venting. Select Manual function and set the timer for 10 minutes. 

  2. Release pressure carefully using the quick-release method. Unlock and remove the lid. Use an immersion blender to puree the sauce.

Stove Top- Directions

  1. In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), add the rest of the ingredients

  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

  3. Remove the pot from the heat  Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender if desired).

  4. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.​

Stovetop-

  1. In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), add the rest of the ingredients

  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

  3. Remove the pot from the heat  Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender if desired).

  4. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.​

Crockpot-

Stir everything really well (try to mix in that tomato paste). Secure the lid and cook on low for 4 hours. My slow cooker retains moisture really well so I didn’t need any extra water. but you can add up to 1 cup water if you notice the steam on your crockpot escaping.  

How-to Video

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