Vibrant Pressure Cooker Tomato Basil Sauce

** This post is proudly sponsored by Kuhn Rikon, a brand whose kitchen innovations I have cherished and relied upon for many years. Your support helps bring these delicious recipes to life.**

Unlock the Secret to Speedy, Flavorful Tomato-Basil Sauce with a Pressure Cooker

There’s an undeniable joy that comes with a bountiful summer harvest, especially when it involves homegrown tomatoes. In previous seasons, it felt as though all our tomatoes would ripen simultaneously, often in early autumn, long after I’d already sated my summer cravings for fresh, sweet, and juicy varieties straight from the farmers’ market. This year, however, has been wonderfully different, thanks entirely to my husband’s dedicated green thumb.

He meticulously nurtured Cherokee Purple seedlings in our basement through mid-April, then lovingly transplanted them to our garden after Memorial Day. His efforts have blessed us with a continuous, steady supply of ripe tomatoes for weeks on end. This sustained bounty has allowed us to indulge in the simple pleasures of summer: classic BLTs, creamy bagels topped with fresh tomato slices, and vibrant tomato-and-basil salads. The sheer abundance has been a culinary dream.

Yet, the tomatoes keep coming. Each day, a dozen or so plump, often fragile spheres are gently plucked from the vine, joining their equally delicate kin on our kitchen counter. The sight is both gratifying and a clear signal: it’s time to transform this seasonal glut into something truly special – rich, homemade tomato sauce.

For the past few weeks, my kitchen has been filled with the aromatic promise of tomato-basil sauce, all thanks to a remarkable new tool: the DUROMATIC® Pressure Cooker. This particular model is part of the Christopher Kimball for Kuhn Rikon collection, a stovetop pressure cooker thoughtfully designed in collaboration with Christopher Kimball of the renowned Milk Street. Kimball himself champions the Duromatic as a “powerhouse,” highlighting its exceptional energy- and time-saving capabilities, especially for dishes like risottos, hearty soups, and convenient one-pot meals.

In a world where speed and efficiency are increasingly vital, the Duromatic has become an indispensable part of my cooking routine. I’ve been consistently amazed by how quickly my sauces, soups, and beans reach perfection. What truly sets it apart for me is its rapid ascent to full pressure—consistently within three to four minutes. Moreover, as a stovetop device, the Duromatic offers a more intuitive and hands-on cooking experience compared to electric pressure cookers I’ve used in the past, making the process feel both traditional and incredibly modern.

While I’ll delve deeper into the Duromatic’s many virtues, share another pressure-cooked recipe, and even offer a chance to win one in an upcoming post, today’s focus is on tackling that glorious tomato surplus. We’re going to create a tomato-basil sauce that’s not only quick but also bursting with fresh, summery flavor. This recipe, a brilliant adaptation of Marcella Hazan’s iconic sauce, goes from start to finish in a mere 30 minutes. It’s truly a revelation.

Already, I’ve utilized this vibrant sauce to craft no-fuss eggplant parmesan and, as beautifully captured in the accompanying photos, another beloved summer dish: eggplant involtini. I currently have several quarts of this delightful sauce stashed in my freezer, and I have no doubt I’ll be expanding that supply throughout the fall. The sheer ease of preparation makes it irresistible.

The Simple Process: Pressure Cooking for Ultimate Flavor

The method for this incredible sauce is deceptively simple: combine coarsely chopped tomatoes, thinly sliced onions, a touch of salt, and a generous stick of butter into your pressure cooker. Secure the lid, place it over high heat, and bring it up to full pressure. Once achieved, cook for a mere 5 minutes. The magic then continues as you allow the pressure to release naturally—a process that typically takes about 15 minutes. After the pressure has safely dissipated, purée the mixture, incorporating fresh basil if desired, then simmer briefly to achieve your preferred consistency (usually just 5 minutes or so). That’s it! Below, you’ll find the complete recipe, along with details for preparing the exquisite eggplant involtini.

I am eagerly looking forward to sharing more about the Duromatic next week. In the meantime, I’m curious: do you use a stovetop pressure cooker? If so, what’s your absolute favorite way to utilize its efficiency and power in your kitchen?

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Choosing Your Tomatoes for the Perfect Sauce

For this recipe, my personal favorite tomato variety is the magnificent Cherokee Purple, known for its deep, rich flavor and meaty texture. However, the beauty of this sauce lies in its adaptability. You can absolutely use any tomatoes you are currently growing, or any local, ripe varieties you’re currently enjoying. The key is to select tomatoes that are fresh, fragrant, and full of natural sweetness. Here’s a visual, step-by-step guide to making this exceptionally flavorful sauce:

Start by preparing approximately 4.5 to 5 pounds of your chosen tomatoes. Give them a rough chop—precision isn’t necessary here, as they will be puréed later. This initial rough cut helps them break down efficiently in the pressure cooker.

Next, slice up to 2 large onions. Thin slices are ideal as they will soften and integrate seamlessly into the sauce during the pressure cooking process, contributing to its depth of flavor.

Transfer all your chopped tomatoes directly into the pressure cooker pot. Ensure there’s ample space, as the cooker should not be overfilled—typically no more than two-thirds full.

Now, add the sliced onions, 2 teaspoons of kosher salt to enhance the flavors, and a full stick (8 tablespoons) of unsalted butter. The butter, a nod to Marcella Hazan’s classic, adds a remarkable richness and mellows the acidity of the tomatoes, creating an incredibly smooth and luxurious sauce.

Securely close the lid of your pressure cooker. Make sure it’s properly sealed to build pressure effectively and safely.

Place the pressure cooker over high heat. Watch for the pressure indicator. With the Duromatic, shortly after you observe two distinct red lines rise from the valve…

…you’ll then hear a noticeable loud hissing sound. This is your cue that full pressure has been reached. Immediately turn the heat down to low. The hissing should subside, and the valve will drop to reveal only a single red line. Maintain this low heat and cook for precisely five minutes. Once the cooking time is complete, turn off the heat entirely and allow the pressure to release naturally. This vital step helps tenderize the ingredients further and allows the flavors to meld beautifully, typically taking about 15-20 minutes. Do not attempt to open the cooker until the pressure has fully dropped and the indicator is in its lowest position.

Once the pressure has completely released, carefully remove the lid. You’ll be greeted by a wonderfully fragrant, cooked tomato mixture, ready for the next step.

Now, it’s time to transform the cooked ingredients into a smooth sauce. Purée the mixture using an immersion blender directly in the pot. If you don’t have one, a food processor or a traditional blender will work just as well—just be careful when transferring hot liquids. Blend until you achieve your desired smoothness.

For that quintessential summer flavor, add a generous bunch of fresh basil leaves, if you wish. Purée again briefly to incorporate the basil, infusing the sauce with its fragrant aroma and vibrant green specks.

Return the pan to the stovetop and gently simmer over low or medium heat. This step allows you to achieve your desired consistency. Keep in mind that the sauce will thicken further if used in baked dishes like involtini or parmesan. I often prefer to keep it slightly thinner and reduce it as needed for specific applications. You can even add a splash of cream and simmer it down to create a luxurious tomato soup!

With your homemade pressure cooker tomato-basil sauce ready, let’s turn our attention to one of its most delightful applications: Eggplant Involtini. This elegant dish perfectly showcases the sauce’s fresh flavors and provides a wonderful way to enjoy summer vegetables.

Crafting Delightful Eggplant Involtini

To begin your involtini, select one or two firm, fresh eggplants. Their tender flesh will form the perfect casing for a creamy ricotta filling.

Slice the eggplants lengthwise into thin, even strips. Roast them until they are beautifully golden and tender (refer to the full recipe below for precise details on roasting). This step softens the eggplant and brings out its inherent sweetness, making it pliable for rolling.

In a separate bowl, whisk together fresh ricotta cheese with a hint of bright lemon zest and a pinch of salt. This simple yet flavorful filling will be the heart of your involtini. Spoon a few generous dollops of this creamy mixture onto one end of each roasted eggplant slice.

Carefully roll each eggplant slice into a neat coil, ensuring the ricotta filling is snugly enclosed. Place each rolled involtino seam-side down in your baking dish to keep them from unrolling.

Prepare a gratin dish by ladling a thin, even layer of your freshly made tomato-basil sauce across the bottom. This forms a flavorful bed for your involtini.

Carefully nestle your delicate eggplant rolls into the sauce-lined dish. For an added touch of richness and golden finish, lightly brush the tops of the involtini with a little cream or half-and-half. Bake for approximately 25 minutes, allowing the flavors to meld and the cheese to warm through.

For a final flourish, shave some exquisite Parmigiano Reggiano over the top just before serving. A good quality peeler, like your favorite Swiss peeler, makes this task effortless, creating beautiful, delicate curls that melt enticingly into the warm dish.

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