Description
During the winter months, there is not much better than sitting down to a steamy spaghetti dinner topped with homemade vegan marinara sauce that is also oil-free!
Scale
Ingredients
- 12 oz tomato paste
- 3 cups water
- ¼ cup sundried tomatoes (oil-free)
- 2 tbs maple syrup (for a sweeter sauce)
- 1 tbs italian seasoning
- 1 tsp galic powder
- 1 tsp onion powder
- ¼ tsp crushed red pepper flakes
Instructions
- Add all of the ingredients into the blender and blend for 1 to 2 minutes.
- Once blended, pour the sauce into the InstantPot or electric pressure cooker.
- Set to cook for 10 minutes on the manual or “pressure cook” setting.
- Allow to naturally release or “quick release” before removing the lid and serving.
Notes
You can make this sauce ahead of time and store it in the refrigerator inside of an airtight container for up to 10 days.
- Category: Dressings, Dips, Condiments, Recipe Ingredient
- Cuisine: Italian