Sauces, Jams & Condiments
2T extra-virgin olive oil
4 onions, peeled, small dice
2-3 peppers, small dice
1-2 zucchini, small dice
2-4 stalks of celery, including leaves, chopped
3-4 large cans of whole, peeled tomatoes, chopped
1-2 cans of tomato paste
3 cloves of garlic, small dice
2 bay leaves
Set to “sear” and add oil. Add onions and sauté, stirring until onions are translucent, about 5-10 minutes.
Add in the remaining ingredients.
Close lid and lock. Set to "soup" and adjust for 15 minutes.
When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
Open and remove bay leaves. Using an immersion blender, blend the sauce.
Refrigerate, freeze, or serve.