Credits

Recipe adapted from Budget Bytes.

Ingredients

makes 4 32oz jars

106 oz	tomatoes, whole, peeled
300g	onion, yellow, diced
110g	butter
2 T	garlic
2 T	balsamic vinegar
2 T	sugar
2 T	basil, dried
1 T	oregano, dried
1 T	crushed red pepper
to taste	black pepper
2 tsp	salt
1 tsp	MSG

Process

1. add all ingredients to pressure cooker
2. mash everything up roughly with potato masher, or crush up tomatoes with hands

Pressure: low
Time: 30 minutes
Release: natural

3. blitz with immersion blender to desired consistency

Notes

• 106oz of whole, peeled tomatoes = 1 giant 10# can from Costco
• can also add negligible amount of baking soda to cut acidity instead of sugar (untested)
• can also slow cook for ~8 hours on low
  • after slow cooking, onions don’t necessarily become translucent, still have some raw bite; consider:
    • running on high for 4 hours instead (untested)
    • pressure cooking as above in addition to slow cook
    • sauteing onions in  butter and maybe some olive oil briefly before step 1 (untested)

See the freezing guide for tips and information on freezer-safe food storage.