Prep
Ingredients:
4 tbsp olive oil
1 small white onion, chopped
5 garlic cloves, minced
10 cups fresh tomatoes, crushed
4 tbsp unsweetened tomato paste
½ cup red wine
½ cup water
Salt and black pepper to taste
4 tbsp mixed dried herbs
2 tbsp Italian seasoning
1 tsp swerve sugar
1 tsp red chili powder
Instructions

Set the IP in Sauté mode and adjust to Medium heat.

Heat the olive oil in the inner pot and sauté the onion until softened, 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Add the rest of the ingredients and mix well.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 25 minutes.

After cooking, perform a natural pressure release for 10 minutes, then a quick pressure release to let out the remaining steam, and open the lid.

Stir the sauce, turn the IP off, and allow cooling.

Spoon into preservation jars, cover, and refrigerate.

Use for up to 5 days.
Nutrition Facts per Serving
Calories