Making Spaghetti Sauce in the pressure cooker.

I recently did a post about pulling vegetables and fruits out of my freezer to cook and preserve them so I’m sharing how that spaghetti sauce turned out and the recipe I used.

Here's what I used- I made 2 batches (half of each ingredient went into each batch) and blended it in my blender-

4 lbs beefsteak tomatoes (frozen-whole)
2 medium onions (quartered)
4 large carrots (peeled and cut into 2' pieces
4 cloves garlic (peeled, whole)
3 tsp dried basil (needed 4 tsp but ran out and no oregano either)
2 tsp sea salt

It only cooks for 20 minutes and I let mine cool slightly because I used my blender as I don't have an immersion blender yet.   When I make it again I think I'll add a quarter of a green pepper since I like that in my sauce too.  I didn't add the tomato paste and the thickness was fine-you can cook it a little longer if needed to thicken the sauce.  It's a nice fresh tomato flavor and I was very surprised how the carrots blend so well with everything.  A keeper for sure. 

Recipe credit Detoxinista.com