This Vegan Roasted Garlic Marinara Sauce is rich, flavorful, and perfect for any pasta dish. The roasted garlic adds a sweet and savory depth to the sauce, while the combination of herbs and spices enhances its overall taste. Making it in the Instant Pot ensures quick and hassle-free cooking, making it a convenient option for weeknight dinners.
Ingredients: 1 head garlic, roasted. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can 28 ounces crushed tomatoes. 1 can 14 ounces diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and golden brown. Let it cool. In the Instant Pot, select the saut function and heat olive oil. Add diced onion and minced garlic, saut until softened, about 3-4 minutes. Once roasted garlic is cool enough to handle, squeeze the cloves into the Instant Pot with the sauted onion and garlic. Add crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, and pepper. Stir to combine. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and stir the marinara sauce. Adjust seasoning if needed. Serve over your favorite pasta or use as a dipping sauce. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
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