Ingredients
- 1 tablespoon + 1 teaspoon olive oil divided
- 2/3 cup onion roughly chopped
- 2 medium carrots roughly chopped
- 1 pound tomatoes halved
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried tarragon
- 1 teaspoon dried oregano
- Salt to taste
- 1/4 teaspoon black pepper
- 1 head of garlic
Instructions
- Heat 1 tablespoon of the oil on 'Sauté' mode. Add the onion and cook until browned, about 5 minutes.
- Add all the other ingredients except the remaining oil and garlic and stir until well mixed.
- Cut the tips off the garlic head and peel off the thin, papery skin. Rub the remaining oil over the top of the garlic.
- Wrap the garlic in two layers of tinfoil to make a packet and place it in the Instant Pot.
- Cover the pot (make sure it's set to 'Sealing') and cook for 20 minutes.
- Steam release instantly, remove the garlic and transfer the sauce to a blender
- Add as much garlic as you want into the blender and then blend then sauce until smooth. Season to taste with salt.
