Ingredients

• 1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts)
• 1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste)
• 4 medium garlic cloves
• 1 small shallots or 1 small onion
• 1 teaspoon dried basil (can use 3 tbsp fresh basil)
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• red pepper flakes (to taste 1/4 tsp or so)
• black pepper
• sea salt
• 1 medium carrot

Instructions

1. Heat Pressure Cooker on medium heat and add olive oil.

2. Chop onion and garlic however fine you like and add to hot oil.

3. Cook for a minute do not brown!

4. Throw in the rest of your spices except salt.

5. Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).

6. Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.

7. Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.

8. Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!

9. *** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.