Recipe Book

39
the Fast Slow Go
™
BPR680 USC B21
Marinara Sauce
Prep time: 15 minutes
Pressure cook: 12.0 psi / 40 minutes* / Auto Quick Release
Serves: 6 - 8
Ingredients
2 tablespoons olive oil
2 onions, finely chopped
6 cloves garlic, minced
2 x 28 oz (794g) cans diced tomatoes
1½ teaspoons dried oregano
½ teaspoon red pepper flakes (optional)
2 teaspoons kosher salt
2 teaspoons sugar
1 carrot, cut in half lengthways
1 sprig basil
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated,
add the oil and onions and cook, stirring
occasionally for 4 minutes, until softened.
Add the garlic and cook, stirring occasionally,
for 2 minutes, until fragrant.
2. Add the tomatoes, oregano, pepper flakes, salt
and sugar and stir. Add the carrot and basil.
Press STOP to turn off SAUTÉ/SEAR. Close and
lock the lid.
3. Select PRESSURE COOK and set the pressure
level to 12.0, the cooking time to 40 minutes
and the release setting to AUTO QUICK and
press START.
4. When cooking has completed, remove and discard
the carrot and basil.
5. Serve the sauce with pasta or place in airtight
containers and store in the fridge for up to 3 days
or freeze for up to 3 months.
*Cooking time excludes the building and releasing
of pressure.