Like any good southern lady, I love me some Italian food. For years, I have bought marinara sauce and it always seems to be missing something. Sure, it’s easy and convenient, but after some research, I quickly thought I would try my hand at making my own.
The Buttered Home’s Homemade Marinara Sauce
For this luxurious sauce you only need a few things. And I do it in my InstantPot so that makes it so much quicker without sacrificing any flavor.
1 medium onion, chopped
2-3 tablespoons minced or chopped garlic
2- 28 oz cans of crushed tomatoes
1-2 tablespoons chopped fresh rosemary
1-2 tablespoons chopped fresh basil
1-2 teaspoons crushed red pepper flakes
1/2 cup water
potato flakes(for thickening, if needed)
2 tablespoons butter
1-2 tablespoons olive oil
1-2 tablespoons parsley
salt and pepper to taste
Put the olive oil in the InstantPot and switch on the saute’ function. When the oil is hot, add in the onions and garlic. Cook only til tender, paying careful attention not to burn the garlic. Switch the IP to off. Add in the cans of crushed tomatoes, herbs and water.
Note** I have fresh herbs but if you do not, you can use dried, just remember you will need about half of what the recipe calls for. Dried herbs pack more punch. You can also buy small portions of fresh herbs in most produce sections of grocery stores. Keep the extra like flowers in a bud vase with water or tie and hang upside to dry in a cool place inside of a paper bag.
Season with salt and pepper to taste. Close and seal the IP lid and set for 60 minutes. Natural Pressure release when done and TASTE! *Mine was a bit thin so I added 2 tablespoons of potato flakes to thicken. Doing this does NOT produce any potato taste, it just makes it a velvety consistency that I LOVE! Finish with the 2 tablespoons of butter for a beautiful shine to the sauce.
This sauce keeps well for a couple of weeks in jars in the fridge but I like to make batches every so often and freeze in containers to have for later. It makes a wonderful addition to any scratch made recipe repertoire
- 1 medium, chopped Onion
- 2-3 tablespoons Garlic
- 2, 28 oz cans Crushed tomatoes
- 1-2 tablespoons Rosemary
- 1-2 tablespoon Basil
- 1-2 teaspoons Red Pepper Flakes
- 1/2 cup Water
- for thickening Instant Potato Flakes
- 2 tablespoons Butter
- 1-2 tablespoons Parsley
- to taste Salt and Pepper