Healthy Instant Pot Spaghetti Sauce Recipe

Have you ever grown a boatload of tomatoes and then wondered what to do with them? You don’t want them to go to waste, but you’re also really, really busy. Canning sounds fun…until you think about blanching and peeling all those tomatoes. This year we made spaghetti sauce for the first time. I use the word “recipe” loosely because it has a lot of flexibility.

I love this recipe because it’s healthy, cleans out your produce drawer, and it’s super-easy. Plus it’s sugar-free which makes it a great fit for those sticking with Paleo or Keto diets.

I love this spaghetti sauce recipe because it's healthy, cleans out your produce drawer, and it's super-easy. Click To Tweet

I used my Instant Pot which definitely makes it quicker, but I imagine you could also use a big pot on the stove or your slow cooker.

spaghetti sauce recipe instant pot

Ingredients

Lots of tomatoes

Onion

Carrots

Squash

Kale

Garlic

1 Cup Liquid

Salt

Italian herbs in some form–fresh, dried, essential oils.

What to do

  1. Fill your Instant Pot almost to the fill line with tomatoes. I cut mine in half before tossing them in.
  2. Add a peeled onion, a couple carrots, a cubed squash, a couple large leaves of kale, and a clove of garlic.
    (The beauty is that there is minimal chopping. Large chunks are actually better for Step 6.)
  3. Add liquid. I like to use homebrewed kombucha, but plain water would work.
  4. Salt and herb to taste. I like lots of fresh basil and oregano.
  5. Cook on high pressure for 20 minutes. Release pressure naturally or manually.
  6. Don’t skip this step. Use a ladle to scoop out most of the excess liquid. Save the veggie stock for soups and recipes. It’s what makes this sauce thick and rich and stick to your pasta.
  7. Use an immersion blender to puree the sauce. Alternatively, you can bath puree it in a blender.
  8. After it’s cool, freeze in thick freezer safe bags or canning jars.
  9. Repeat every time your counter is covered in tomatoes!
  10. Enjoy the fresh taste of summer all winter!

If you skip the Italian herbs, this recipe also makes a great base for chili. You can always add the herbs later if you decide to use it in an Italian recipe.

We use this on pasta, zucchini noodles, in recipes, and as tomato soup.

What’s your favorite recipe that uses spaghetti sauce?

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2 Comments

  1. So you did get an Instant Pot after all! I like mine. I use it a lot. Something I do all of the time if I want something really fast is core the tomatoes, cut in quarters, into a large bowl, and bag them in quart size freezer bags including the juice. It’s about a little over 2 cups or 4 cups per bag. They in this state also freeze beautifully, and work well for cooking. It isn’t quite as ready made as your article, but I can use them in any way I choose over the course of the year. I also freeze green tomatoes, using the same method for ripe tomatoes, or I slow roast them with garlic and onion. They taste quite a bit like a tomatilla when the tomatoes are green. They’re fantastic for mexican dishes, and chili.

    • Joanne,

      I did make the Instant Pot plunge! I do love it for a couple things like bone broth and being able to use dried instead of canned beans. I love the idea of saving green tomatoes!

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