• 2 pounds fresh tomatoes, cut into quarters
• 2 small yellow onions, cut into quarters
• 2 large carrots, cut into large chunks
• 2 cloves garlic
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 1 tsp. sea salt
• 6 ounces tomato paste

Add tomatoes, onion, carrot and garlic in the instant pot. Sprinkly oregano, basil and salt over the veggies, but don’t stir. Set on manual pressure cook for 20 minutes. Allow pressure to release naturally for 10 minutes. Use an immersion blender to blend cooked vegetables into a smooth sauce. Add in the tomato paste and blend again.