Chef Cristian's secret pressure cooker tomato sauce recipe!

Add 1 cup of water to the pressure cooker.

Add the can of San Marzano tomatoes, preferably whole.

Add the Parmesan cheese rinds and 3 garlic cloves to the pressure cooker.

Lock the lid into place on the pressure cooker.

Select the soup option and set the timer for 15 minutes.

Start the pressure cooker.

After cooking, perform a quick pressure release.

Remove the lid and check the aroma and doneness of the tomatoes.

Add tomato paste to the mixture for thickening.

Add fresh ground pepper and salt to taste.

Remove the Parmesan cheese rinds from the sauce.

Use an immersion blender to puree the sauce until smooth.

Taste the sauce and adjust salt and pepper as needed.

Store the sauce in a mason jar in the fridge for 7 to 10 days.

Cook noodles and mix them with the sauce for serving.

Equipment Needed

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