Pressure Cooker Pizza Sauce

I’m a fan of pizza, especially with a spicy tomato sauce. For years, I’ve tried to get exactly the right flavor, but without success. I think the best ever might be at Zacchary’s, but I’ve given up trying to recreate it and have just resorted to either using canned stuff or simmering down some crushed tomatoes. Tonight, I get a wild hair and started looking around to see if it was time to dial in a recipe I liked.

I found a pretty good recipe on <a href=””>Little Spice Jar</a>, but it wanted 30 minutes of simmering, which wasn’t in the cards. So I grabbed the pressure cooker and gave it a try.

Her recipe looked good, but I was pretty sure I’d want more herb flavor, so I went with a bit more oregano and basil. I think I’d up it more still next time, but it was good. I drained the juice out of one can of tomatoes since the pressure cooker doesn’t lose as much liquid. All in all, a great base.


Pressure Cooker Pizza Sauce

  • Olive oil
  • 1/2 onion (chopped)
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 5 cloves garlic
  • 2 14 oz cans tomatoes
  • 1 tsp salt
  • 2 tsp sugar
  1. Heat olive oil until very hot in pressure cooker, then add onion, basic, oregano, and pepper flakes. Saute 5 minutes then add the garlic for another minute.
  2. Add one can of tomatoes, then drain some juice out of the other can before adding. Toss in the salt and sugar, drop the lid on the pressure cooker, bring it up to pressure and cook for 15 minutes. Depressurize however you like, open lid and hit the stuff with a stick blender. If it’s watery, you could let it simmer some more.
  3. This makes enough for 2 pizzas.


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