Tomato sauce (PC)

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Tomato sauce (PC)
Cook time:None

Caution.jpg    This recipe needs further development

We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.

The author of this recipe feels that it needs improving before it can be considered complete.

Do feel free to use it for inspiration but be aware that it may not yet be perfect.

A new pressure cooker arrived yesterday, so this easy sauce is ideal for giving it a trial run. I also have a nice large box of English tomatoes at my disposal.



Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Heat the oil in a 5 litre or larger pressure cooker.
  2. Add the onion, garlic and chillies (if using) and sauté until softened. Add all the remaining ingredients except parsley.
  3. Bring to the boil, stirring constantly.
  4. Close the lid and bring the pressure up to medium – about 10psi.
  5. Keep at this pressure for 7 minutes.
  6. Allow the pressure to reduce naturally.
  7. Remove the lid and if desired, boil until the sauce begins to thicken, stirring constantly.
  8. Stir in the parsley.

Serving suggestions

Use on pizzas, in pasta dishes or as a general sauce for meat or fish

Recipe source

  • xxxx


Vary the herbs, spices or other additions to suit the purpose of the sauce. You can use the equivalent weight in tinned tomatoes when fresh, ripe ones are out of season.

Chef's notes

The sauce can be frozen or kept in sterilised, sealed jars or bottles.

See also

  • xxx