1. Mince garlic in a food processor for best results. 2. Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.). 3. Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here. 4. Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.). 5. Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.). 6. Season the sauce to taste with extra-virgin olive oil and/or salt. 7. This keeps for up to 5 days when refrigerated or up to 6 months when frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
