Pressure Cooker Tomato Sauce

Ingredients

• 2 cans whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil, plus more for finishing
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 tablespoon dried oregano
• 1 small carrot, cut into large chunks
• 1 small onion, split in half
• 1 large stem fresh basil
• Kosher salt and freshly ground black pepper
• 2 teaspoons Asian fish sauce, optional
• 1/4 cup minced fresh parsley or basil leaves

Directions

1. Put the tomatoes in a large bowl and crush them with your hands, squeezing until the remaining pieces are no bigger than 1/2 inch. Scoop out 1 cup (240ml) of the crushed tomatoes, place it in a covered container, and refrigerate it until the pressure-cooked sauce is finished.
2. Warm the olive oil and butter in a pressure cooker over medium heat, just until the butter has melted. Stir in the garlic and cook until it smells wonderful and has softened without taking on color, about 2 minutes. Add the pepper flakes and oregano, and continue stirring until aromatic, about 1 minute. Stir in the tomatoes, carrot, onion, and basil, then season lightly with salt and pepper. Lock the pressure cooker, bring it to high pressure, and cook for 45 minutes. Release the pressure, then remove the lid.
3. Use tongs to pull out and discard the onion halves, carrot, and basil. Stir the chilled reserved tomatoes into the sauce. If you are using fish sauce, add it now. Season generously with salt and pepper, then mix in the minced herbs and additional olive oil, if desired. Serve right away, or let the sauce cool at room temperature, move it to airtight containers, and refrigerate for up to 1 week. The sauce can also be frozen in sealed containers for up to 6 months. To reheat it, place it in a saucepan with 1/2 cup (120ml) water and warm it very gently, stirring until the sauce melts and is heated through.