Prep
Ingredients:
2 tbsp olive oil
1 long red chili pepper, minced
2 garlic cloves, minced
1 lb ripe tomatoes, peeled and chopped
1 tbsp unsweetened tomato paste
2 cups diced tomatoes
1 tbsp fresh lemon zest
¼ cup water
A pinch erythritol
1 tbsp balsamic vinegar
1 tsp dried marjoram
Instructions

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

Heat the olive oil in the inner pot and sauté the chili and garlic until fragrant, 1 minute.

Stir in the remaining ingredients except for the vinegar and herb.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 3 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.

Using an immersion blender, puree the ingredients until fairly smooth.

Stir in balsamic vinegar and marjoram, and adjust the taste with salt or sugar.

Spoon the sauce into serving bowls and use immediately.

Preserve extras in the fridge and use for up to 1 week.
Nutrition Facts per Serving
Calories