This Instant Pot Roasted Garlic Marinara Sauce can be made with fresh tomatoes or canned, and makes enough to be frozen for many future meals.
Marinara sauce is a staple in this house – it is a base in more than a few meals.
I have done this sauce the old fashioned way with removing the skins from whole tomatoes and cooking them down.
I have tried making it not peeling the tomatoes.
I have made it using canned diced tomatoes.
I have made it in a slow cooker.
I have made it on the stove top, and now of course, I have made my sauce in the instant pot!
I used to "roast" the garlic in the Instant Pot before assembling the sauce, but after making this a few times, I am editing the recipe.
There is a flavor difference when you roast the garlic, and it is worth the extra step!
It really is as simple as toss in all the ingredients, then blend with immersion blender!
Instant Pot Roasted Garlic Marinara
Ingredients
- 4 bulbs of roasted garlic bulbs, not cloves
- 1 onion dquartered
- Pinch of red pepper flakes
- 1 TBS oregano
- 1 TBS sugar to neutralize the acidity of the tomatoes
- 2 TBS dried basil or ½ cup ripped fresh basil
- 3 cans 796mL diced tomatoes (OR 4 pounds roma tomatoes plus 1 cup water)
- 1 can 284ml tomato paste (2 cans if you are using fresh tomatoes)
- 2 large clove of garlic unroasted
Instructions
- Roast garlic cloves in the oven by slicing the tapered end off, covering with tin foil, drizzling with olive oil, and roasting for 40 minutes at 400F
- Once garlic is roasted, add all remaining ingredients into the instant pot liner.
- Secure the lid on the Instant Pot, seal the pot, and set on high pressure for 10 minutes.
- Once the 10 minutes is up, allow the pot to NPR for 10 minutes (you don't want to risk tomato sauce on your ceiling!).
- Quick release remaining pressure.
- Allow to fully cool before freezing the sauce.
Notes
Nutrition
This recipe gets you about 3 liters of roasted garlic tomato heaven for your freezer!
Now that you have freezer stock, try some of my favourite recipes that use this sauce.
- Sneaky Sauce for Spaghetti
- Rutabaga Baked Ziti
- Italian Steamed Mussels Marinara
- Your favourite Lasagna
- Simmer meatballs in the marinara
- 5 Minute Pita Pizzas
- Or, any of these 50 ideas from the Food Network.
If you haven't jumped on the instant pot train yet and want to learn more about it, or you want to learn more about how I use it for once a week meal prep, click below to check out my post on it.
So, there you have it, another way to fill your freezer (using your instant pot!) for quicker weeknight dinners!
Mary says
Hi Steph! This sauce looks amazing. Did you have any difficulty with scorching in the Instant Pot? It seems like many people have difficulty with tomato based liquids.
Thanks!
Mary
Steph says
not at all. I have never had that issue with tomato based recipes. In fact, I haven't really had that issue at all... yet.
Wendy says
I'm making this now, it sounds incredible! Do you add oil to the pot when you sauté the onions and garlic? I've not used the sauté feature on my pot before, but I am assuming it would require a little oil just like if doing it on the stove.
Steph says
yes, add a bit of oil just as if you were sautéing on a stovetop.
Rose Bartz says
Most of the recipes I saw for Instant Pot tomatoes - only pressure cooked for 10 minutes. Doesn't seem like much.
Your time makes more sense, but are you using high or low pressure?
I am using fairly expensive fresh organic tomatoes, and want to avoid waste.
Thank you.
Steph says
I make my marinara sauce in the LUX and so I only have high pressure.
Judith says
I've never made marinara before but I have A LOT of fresh tomatoes from my friends garden I'd like to use. Can you tell me how many or pounds I should use? Thank you! I can't wait to make this sauce
Judith says
Also is there a time difference for cooking fresh toms?
Steph says
I haven't used fresh tomatoes, but you have inspired me to give it a try! Will post here when I try it and what times I figure out.
ERIn says
It says you saute unroadted garlic but it looks like the recipe says to roasted all 4 bulbs. Am I missing something? OH and the canned tomatoes are those normal size or the jumbo
Steph says
Hi Erin, the ingredient list has 4 bulbs. Those are the ones you "roast" in step 1. At the bottom of the ingredient list is an unroasted clove - that is the one you saute. You do not saute the cloves you roast in step 1. But, you could probably get away with not adding that raw clove. It is just my personal preference. The canned tomatoes listed in the recipe are the 796mL cans.
Judith says
I'm sorry, you may have already answered my question but I'm not showing it here. Wanted to use fresh tomatoes and I'm very new to using my IP. Would you be able to tell me the amount of tomatoes to use and the cooking time if there's a difference? I can't wait to make this recipe!
Steph says
Hi Judith. I have not made this recipe using fresh tomatoes so I am not sure how to advise you. I would look to try an match the quantity of canned tomatoes as a starting point. Sorry, I can't be of more help, I have only ever done this with canned tomatoes.
Suzann says
I have a question about your recipe. It says to set timer for 30 minutes but it doesn't state what setting to put it on. Do you keep it on saute? When I made it scorched on the bottom.
Steph says
Hi Suzann,
Saute is a non pressure setting. It should be under pressure for 30 minutes - on manual setting. Scorching happens when the sealing valve isn't completely sealed, or your slicone ring is not positioned properly. Hopefully this helps!
Courtney says
This was the first recipe I've made in my Instant Pot and it was so easy and yummy! I have an 8 quart DUO and it did flash the "burn" warning about halfway through and scorched the bottom of my pan. For me personally I think it must have been too hot for how long it was cooking for. Definitely my new go to sauce recipe, just cutting down the time!
Steph says
You could try adding a bit more liquid. Also, is sounds like steam was escaping from your vent if you had a burn msg.
Sarah K says
Thank you, this recipe has been great! I adapt it because I use large 6lb. can of tomato sauce and multiply the other ingredients and it comes out amazing for spaghetti, chicken, lasagne and so many other things 🙂
Steph says
Glad you liked it! Thanks for trying it!
Anonymous says
So is it one 28 oz can diced tomatoes or 3 for the 796 ML
Ann says
Hi, silly question, but when you say 796ml is that total you need or is each can 796ml? Same as the tomato paste?
Thanks!
Steph says
oh, that is a good question. I will go and edit the post to be more clear. It is 3 cans that are each 796mL.
Ann says
Thank you! I am assuming the same for tomato paste?
Steph says
Correct!
Crystal U says
Hello,
Was just wondering if you have had a chance to try this with Fresh Tomatoes? And if you do I cook it the same way and just convert the amount? Thank you!
Steph says
I haven't tried from fresh yet. I will in September!
Jacquelyn says
How long should one cook this on stove top? Don’t have an instant pot yet.
Mikkell says
I just made this tonight and it turned out so well. Thanks so much!!!!
Steph says
Awesome! Thanks for trying it, and for letting me know.
Rosa says
Do you saute the uncooked garlic and onion? Also do you blend it once its cooked? I worry about the quartered onions leaving just big chunks of onion?