5poundsripe tomatoescored, seeded, and coarsely chopped
3clovesof garlicminced
1medium onionfinely chopped
1/3cupfresh basil
1/8teaspoonof pepper
2Tablespoonsolive oil
2teaspoonsbalsamic vinegar
Instructions
Pressure Cooker*
Combine tomatoes, onion, garlic, and pepper in pressure cooker. Cover and bring up to high pressure.
Reduce heat to stabilize pressure and cook for 10 minutes.
Release pressure.
Strain solids from the liquid, preserving both.
Place the solids in a food processor along with the basil and puree. (I have a small food processor, so I have to do this in batches.) Add the reserved liquid in a little at a time until you have achieved the desired serving consistency.
Stir in the oil and vinegar.
Crock Pot
Combine tomatoes, onion, garlic, and pepper in crockpot. Cover and cook on low for 6 hours.
Strain solids from the liquid, preserving both.
Place the solids in a food processor along with the basil and puree. (I have a small food processor, so I have to do this in batches.) Add the reserved liquid in a little at a time until you have achieved the desired serving consistency.
Stir in the oil and vinegar.
Notes
*When using a pressure cooker, please ensure that it is well maintained and in good working order. Refer to your owner's manual for directions and safety instructions.