Pasta sauce can be easily prepared at home. It can be easily prepared at home with very simple ingredients. Here I have used Instant pot for making this sauce. This can be done in stove top too by following the same steps.
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1. Turn ON instant pot. Press SAUTE. Wait until it is hot. Cut everything to cubes. We are going to blend it. So shape doesn't matters.
2. Add 3 tbsp olive oil, garlic, onions.
3. Add jalapenos, red capsicum and beetroot.
4. Add tomatoes, salt, and pepper powder.
5. Add basil leaves, oregano. Mix it. Press CANCEL. Set PRESSURE COOK/MANUAL for 10 minutes.
6. Wait for natural pressure release(NPR). Open the instant pot and blend well using a hand blender such that there are no chunks. Press SAUTE again to simmer until thickened and it is not watery. It took 13 minutes for me to reduce and become thick
7. Cool and transfer to an airtight container. Keep it in fridge for further use.
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Ingredients:
Olive oil - 3 tbsp
Garlic - 4 pods
Onion - 1 big
Jalepeno - 1
Beetroot - 1 medium
Tomatoes - 6 medium
Basil leaves - 2 tsp (optional)
Oregano - 2 tsp
Pepper powder - 2 tsp
Salt - 2 tsp
How to prepare:
1. Turn ON instant pot. Press SAUTE. Wait until it is hot. Cut everything to cubes. We are going to blend it. So shape does't' matters.
2. Add 3 tbsp olive oil, garlic, onions.
3. Add jalapenos, beetroot and cubed tomatoes. Add basil leaves, oregano, pepper and salt.
4. Press CANCEL. Set PRESSURE COOK/MANUAL for 10 minutes
5. Wait for natural pressure release(NPR).
6. Open the instant pot and blend well using a hand blender such that there are no chunks.
7. Press SAUTE again to simmer until thickened and it is not watery. It took 13 minutes for me to reduce and become thick
8. Cool and transfer to an airtight container. Keep it refrigerated.
Note:
1. Add beetroot to get natural dark red color to the sauce.
2. Use ripened tomatoes to make this sauce.
3. If you don't have jalapeno, use green chili.
4. Don't omit oregano.
Olive oil - 3 tbsp
Garlic - 4 pods
Onion - 1 big
Jalepeno - 1
Beetroot - 1 medium
Tomatoes - 6 medium
Basil leaves - 2 tsp (optional)
Oregano - 2 tsp
Pepper powder - 2 tsp
Salt - 2 tsp
How to prepare:
1. Turn ON instant pot. Press SAUTE. Wait until it is hot. Cut everything to cubes. We are going to blend it. So shape does't' matters.
2. Add 3 tbsp olive oil, garlic, onions.
3. Add jalapenos, beetroot and cubed tomatoes. Add basil leaves, oregano, pepper and salt.
4. Press CANCEL. Set PRESSURE COOK/MANUAL for 10 minutes
5. Wait for natural pressure release(NPR).
6. Open the instant pot and blend well using a hand blender such that there are no chunks.
7. Press SAUTE again to simmer until thickened and it is not watery. It took 13 minutes for me to reduce and become thick
8. Cool and transfer to an airtight container. Keep it refrigerated.
Note:
1. Add beetroot to get natural dark red color to the sauce.
2. Use ripened tomatoes to make this sauce.
3. If you don't have jalapeno, use green chili.
4. Don't omit oregano.
