This versatile 10-vegetable tomato sauce is made in the Instant Pot to lock all the nutrients and to speed up the cooking time by half. This is a sugar-free tomato sauce with all the sweetness coming from the vegetables (carrots, beets, onions, tomatoes) and can be used in many ways. Gluten-free, vegan, paleo, Whole30.
4 tablespoons olive oil
1 medium onion, diced
2 small to medium carrots, diced
2 celery sticks, diced
3 teaspoons salt
1 teaspoon thyme leaves
2 bay leaves
2 small beets (canned or fresh)
1 cup diced red bell pepper
5 mushrooms, diced
2 cups fresh spinach leaves (or 1/2 cup frozen)
5 garlic cloves
1 jalapeno red chili (mild, or use half or less for desired spice level)
3 x 400 ml cans whole tomatoes in juice (organic, if possible)
1/2 cup water
- Turn the Instant Pot on and press the Saute function key. Once hot, add the olive oil, onions, carrots and celery and cook for 5 minutes, stirring a few times.
- Add the rest of the ingredients and half a cup of water. Press Cancel to stop the Saute process. Stir the contents and pop the lid on top.
- Lock the lid, making sure the top valve is pointing to Sealing. Set to Manual/Pressure Cook on HIGH pressure for 10 minutes. The Instant Pot will take 5-10 minutes to build up the pressure and the timer will begin.
- Once finished, allow the pressure to release naturally for 10 minutes and then move the top valve to Venting do a quick release of the remaining pressure.
- Open the lid and stir. Using an emersion blender, puree the contents into a thick sauce. You can also do this in a blender or a food processor but make sure to cool the sauce down slightly and do this in batches.
- Pour the sauce into containers or mason jars for storage or use right away.
You can use a variety of vegetables in this sauce. For example, spinach can be replaced with frozen spinach or Swiss chard, collard greens or other leafy greens. Broccoli or asparagus could be added instead of zucchini. Pumpkin, winter squash or sweet potato instead of carrots.
Stovetop: Use a heavy saucepan with a lid. Repeat the Saute step, add all vegetables, canned tomatoes and water and cook for 1-1.5 hours over medium-low heat covered, stirring a few times. Repeat the puree step as above.
- Serving Size: 1/2-2/3 cup
- Calories: 203
- Sugar: 22.7 g
- Sodium: 552.1 mg
- Fat: 5.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 33.7 g
- Fiber: 11.8 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: Gluten-free, Sugar-free, Paleo, Whole30, Vegan