ByTiffany McCauley
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This Clean Eating Instant Pot Marinara is my best yet!
Over the past year or two, I’ve really zeroed in on trying to make a completely delicious marinara sauce. I struggled at first. It was not a recipe that came naturally to me. As you can see by the links below, I’ve made a few attempts. They’ve all been great, but not exactly what I was aiming for.
To me, marinara needs to have that “fresh vegetable” feel, taste, and texture to it. I want more of a “fresh tomato” sauce than a “jarred tomato” sauce recipe. Everything about marinara sauce should be fresh, light, and not overly salted. More like an accent than a heavier sauce.
So this time, I wised up about not only my ingredients but my process, too. The result was a refreshingly light sauce that tasted like the tomatoes had just been picked from the garden. Mission accomplished!
I don’t know anything about canning, so I can’t tell you if this can be canned or not. I do know it will freeze relatively well for up to about 2 months. It doesn’t have a super long “shelf life” in the freezer, but it can be frozen. Freeze separately from the pasta.
I served this over chickpea pasta for extra protein. It was delicious! But regular, whole-grain pasta will work. Cook the pasta separately.
I have to say that this is truly the best marinara I’ve made so far. I think most folks will want to add some salt to this. But I’m trying to cut back on salt, so I never add any during cooking. Just a little at the table if it’s needed. I leave the addition of salt up to you. But it’s definitely delicious without it, too.
More Healthy Marinara Recipes
- Marinara Recipe
- Garlic Parmesan Marinara Recipe
Instant Pot Marinara Recipe Card
Instant Pot Marinara
This wonderfully fresh sauce cooks up in minutes in your Instant Pot!
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Course: Sauce
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 45 minutes minutes
Servings: 5 cups (approximately)
Calories: 92kcal
Ingredients
- 2 lb. roma tomatoes
- 1 tbsp. olive oil
- 1 cup chopped yellow onions
- 1 tbsp. garlic powder
- 2 tsp. dried thyme
- 1 tsp. dried, ground rosemary
- 1 cup vegetable broth
- ¼ cup fresh, chopped basil
- salt to taste at serving
US Customary – Metric
Instructions
Start a large pot of water to boil.
Wash and prepare the tomatoes (I always cut out that little part at the top where the stem was attached).
Once the water is at a full boil, carefully place the tomatoes in the water for about 40-60 seconds, or until the skins start to peel away.
Remove them from the water and allow to cool enough to handle them.
Slip the skins off and place the tomatoes bowl. (discard the skins)
Add the oil to your IP insert and press the “Sauté” button.
Stir in the onions and sauté them until they become translucent.
Turn the IP off and add all the other ingredients EXCEPT the fresh basil.
Push the “Manual” button on the IP and adjust time to 15 minutes.
Once the IP finishes cooking, do a quick release with the vent valve.
Remove the lid and use a potato masher to mash the tomatoes.
Stir in the fresh basil while the sauce is still hot.
Transfer to a holding container until you are ready to use the sauce. Make sure to store in the refrigerator.
FOR THE STOVE TOP
If you want to make this on the stove, blanch the tomatoes as instructed. Sauté the onions in a large stock pot, then add everything else into the pot and cook until the tomatoes are easily mashed with a potato masher. (about 30-40 minutes give or take. As soon as you turn off the heat, stir in the basil and then mash everything.
Add salt to taste at the table.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup | Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Sodium: 201mg | Potassium: 537mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1780IU | Vitamin C: 29mg | Calcium: 80mg | Iron: 3.5mg
