This recipe is for lazy days of summer when there are better things to do than heat up your house with the stove and sweat over using up those tomatoes
Instant Pot Pressure Cooker
Food Mill with medium-sized blade
Mason jars, if canning afterwards
5 pounds assorted tomatoes, chopped in big hunks
6 cloves garlic peeled
1/8 cup salt
pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon chili flakes
2 swooshes olive oil
Place all ingredients in the Instant Pot. Use “stew” setting for 22 minutes.
When finished, strain just tomatoes and garlic into the food mill and mill mixture through into another vessel. Season with more salt if necessary.
If planning to further reduce, omit salt until the sauce has been reduced to desired consistency
Use right away, process in cans, or continue to reduce until sauce thickens