Instant Pot Homemade Tomato Sauce- No Peeling, Coring or Seeding!

Want to make an easy Instant Pot Homemade Tomato Sauce with fresh tomatoes?

While I love my Quick and Easy Roasted Cherry Tomato Sauce,  I also enjoy making a sauce that takes longer with fresh plum tomatoes such as San Marzano tomatoes.  Normally I’ll simmer it for hours on the stove after having spent a lot of time peeling, coring and seeding the tomatoes first. After buying a 15 pound box of San Marzanos recently (because I didn’t grow enough), I decided this was the year to figure out how to make my homemade sauce in the Instant Pot. I had a few things in mind before creating the recipe.

Here was my criteria for my new sauce:

  1.  I didn’t want to peel, core or seed the tomatoes.  While it’s an extraordinary taste, it takes a lot of time and I feel like I’m wasting most of the tomato, very little is left after you do all of that and you need lots of tomatoes.
  2. I really wanted to do it in the Instant Pot as I didn’t want to stir it all day.
  3. This sauce needed to have great flavor without a ton of calories. I wanted a healthy tomato sauce free of added sugar and not a lot of oil.

I believe my Instant Pot Homemade Tomato Sauce fits all 3 of my criteria. I used sweet onions and baby carrots instead of sugar.  I used  fresh herbs, garlic, plum tomatoes and a parmesan rind to add flavor. See what you think!  It really doesn’t take much prep time, most of the time is spent pressure cooking, then simmering.  You do need an Instant Pot and an immersion blender is super helpful. If you don’t have one, this might be the recipe that changes your mind. Here’s the link to my immersion blender which I’ve had for years.

How do you make this sauce and how can you use this sauce?

I hope you like my Instant Pot Homemade Tomato Sauce.  I make several batches and freeze them in 2 cup portions in vacuum sealed packages. When I need tomato sauce, I microwave it just until slightly thawed then add it to my pot. This sauce is a basic sauce, meaning you can add your own spices and season it the way you want in your dishes. It’s great in lasagnas, spaghetti sauce, over vegetables and pasta. Thicken it up with some tomato paste and you’ll have a great pizza sauce as well. It’s very versatile!

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Instant Pot Homemade Tomato Sauce in a black bowl with Instant Pot and basket of tomatoes in background

Instant Pot Homemade Tomato Sauce- No Peeling, Coring or Seeding!

  • myWW Points:2 Freestyle Smart Points per cup
  • Author: Gourmet Done Skinny
  • Prep Time: 30 min
  • Cook Time: about 2 hours total
  • Total Time: 2 hours 30 min
  • Yield: 10 cups 1x
  • Category: Sauce
  • Method: Instant Pot


Easy, delicious, healthy homemade tomato sauce made with fresh San Marzano tomatoes right in your Instant Pot. No peeling, coring or seeding required. Freeze it in packages for later use for spaghetti, lasagna, and pasta.



  • 6 lbs San Marzano tomatoes (Roma or any other plum tomato), rinsed
  • 4 T. olive oil, use a good brand
  • 10 garlic cloves, minced
  • 3 large sweet onions, sliced and roughly chopped (Maui, Vidalia, Bermuda, Walla Walla, Sweet Imperial)
  • 1 c. baby carrots, roughly chopped
  • 1/2 c. water
  • 1/3 c. fresh basil, finely chopped
  • 1/3 c. fresh parsley, finely chopped
  • 1/3 c. fresh oregano, finely chopped
  • 1/2 c. red wine (Cabernet works well)
  • 1 T. kosher salt
  • 1 parmesan rind (about a 2 oz piece) See note at bottom of recipe.


  1. Press the “Saute,” button on your Instant Pot and heat. Make sure to press the “adjust” button and set “saute” on the highest setting. Later in the recipe, you’ll switch it to low but for now, the highest setting is needed.
  2. When hot, add the olive oil.
  3. Add onions and saute until softened and slightly brown about 10 minutes.
  4. Add carrots and garlic to the pot and saute a few more minutes. Be careful not to burn garlic, otherwise it will be bitter.
  5. Add water and whole tomatoes. If you have a 6 qt Instant Pot, you’ll probably need to cut up a few of your tomatoes so they all fit in the pot. If you have an 8 qt, you should be fine. Mix the onions and tomatoes as best you can.
  6. Cover with lid. Press, “Manual,”(or Pressure cook on some models) and make sure it’s on high pressure. Set time to 20 minutes. If your pressure cooker won’t pressurize, add another 1/2 c. water. Usually there’s enough liquid with the 1/2 c. water, tomatoes and onions to pressurize but if not, add a bit more.
  7. When finished, do a quick release (or natural is fine too), add basil, parsley, oregano, red wine, and salt.  Use an immersion blender to blend all of the ingredients into a nice, smooth sauce. (If you don’t have one, carefully (it’s hot!) put the tomatoes into a food processor in batches and process until smooth. Add mixture back into the Instant Pot.)
  8. Add the parmesan rind. Push the “Saute,” button, then adjust it to the lowest setting.  Simmer for about an hour (lid off), stirring occasionally, try not to let it boil.  Taste, then adjust spices as needed- (You can also do this last part of simmering in a big pot on the stove as well). Remove rind.
  9. Cool ( I let mine sit overnight in the refrigerator), then pack 1-2 cups of sauce into vacuum sealed bags or Ziplock bags.


Many times you can find just the parmesan rinds at the grocery store. Just ask at the deli and cheese counter. Otherwise buy a small piece of parmesan and cut off the rind yourself. An immersion blender is pretty critical in this recipe. You can cut the hot tomatoes and onions right in the Instant Pot without making a mess in the food processor. I tried using dried oregano but it seems all wrong in this recipe. I really like the taste of fresh herbs. If you do use dried, go easy, a little at a time and taste in between additions.

33 Replies to "Instant Pot Homemade Tomato Sauce- No Peeling, Coring or Seeding!"

  • comment-avatar
    Sourav October 16, 2018 (6:40 pm)

    Wow nice recipe keep it up 🤗 🤗

    • comment-avatar
      Amy Lawrence October 16, 2018 (6:50 pm)


      • comment-avatar
        Sandy September 30, 2019 (3:24 pm)

        Having trouble getting pressure up. Added more water. Is my pot too full? Any suggestions?

        • comment-avatar
          Amy Lawrence September 30, 2019 (7:22 pm)

          Usually when I have trouble getting my pressure up, it’s because my seal isn’t sealed around the lid. Beside not coming to pressure you might see steam coming out from all areas around the lid. The wire in the lid has to be exactly in the slot on the seal. Run your finger around the seal until it’s completely in. An old seal may have trouble.

          Or it could be your onions didn’t have enough water in them and you may need to add another 1/2 c. water.

          Sorry I didn’t see this until this afternoon, hopefully you got it figured out!

  • comment-avatar
    Judith Higgins January 2, 2019 (4:07 pm)

    Love the recipe but I had to add extra water to get my Pressure Cooker to pressurize. I look forward to trying more of your recipes.

    • comment-avatar
      Amy Lawrence January 2, 2019 (9:13 pm)

      Glad you loved the recipe! Sorry you needed to add more water. It might depend on the tomatoes and onions and the amount of water they have in them. But glad it turned out. Usually 1/2 cup of liquid is enough to pressurize especially with the water from the onions. Glad you were able to figure it out! Thank you so much for telling me, I did add a note to the recipe for others who might have the same issue.

      Originally I accidentally responded to the Roasted Tomato Jalapeno soup, so disregard that comment.

  • comment-avatar
    Roseann Basarich February 11, 2019 (1:37 am)

    Can this recipe be canned?

    • comment-avatar
      Amy Lawrence February 11, 2019 (2:41 am)
        Yes, I haven’t done it but I know someone who has.
  • comment-avatar
    Laurie June 30, 2019 (9:38 pm)

    I am making this now, and wondering whether the Parmesan rind is to be added in one whole piece, or perhaps grated? And if it’s to go in whole, does it disintegrate, or do you need to remove it before serving?

    • comment-avatar
      Amy Lawrence June 30, 2019 (9:40 pm)

      You just add the rind, then take it out later. Sorry I wasn’t more clear!

      • comment-avatar
        Laurie June 30, 2019 (10:22 pm)

        Your timing was perfect! Thank you for the quick reply.

  • comment-avatar
    Sandra August 20, 2019 (1:47 pm)

    I have a bushel of plum tomatoes. I want to make this sauce but I don’t want to add any of the flavorings. Can I do this without the flavorings. I will be canning the sauce when I am finished making the sauce.

    • comment-avatar
      Amy Lawrence August 20, 2019 (4:17 pm)

      You can certainly make it without the garlic, basil etc but the flavor won’t be nearly the same.

  • comment-avatar
    patricia koropecki August 20, 2019 (6:48 pm)

    I had to improvise a little with your recipe but it turned out great ! I used my fresh home grown tomatoes, a mix of cherry and large tomatoes in my instant pot . Don’t have an immersion blender or food processor but do have a Ninja blender . After simmering on stove I let cool overnight in fridge then blended well and froze in zip lock bags . One question , can grated parmesan cheese be substituted for the rind ? It’s just that I found the rind hard to melt and it left a sticky residue in pan . Thank you

    • comment-avatar
      Amy Lawrence August 20, 2019 (6:57 pm)

      I’m so glad it turned out great for you! The rind is just for flavor. It does get sticky sometimes but you remove it before packing everything up. You can leave it out if you want but I do love the flavor it provides. If you add grated Parmesan do it as you use the sauce, not before you freeze it. I like using the rind because it doesn’t add many calories but does add lots of flavor.

  • comment-avatar
    Eugene August 28, 2019 (9:56 pm)

    My back room table is loaded with tomatoes, garlic, onions, peppers…it all goes in! Don’t you love when people say, “I didn’t have this so I added that”? Guilty! Added some mushrooms after the onion/garlic/carrot just for a little moisture for clearing up the bottom of the pot before adding the tomatoes. Mine were Rutgers and other various hybrid varieties of tomatoes which have more moisture than Romas, so I didn’t need to add water with them. A dried hot pepper was a nice addition also.
    Great recipe, thank you for sharing your work and creativity. Good wishes to all.

    • comment-avatar
      Amy Lawrence August 28, 2019 (10:24 pm)

      Your additions sound wonderful! I admit I made it again this weekend and added some hot peppers as well. 🙂 Thanks for the nice comments. Enjoy your sauce!

  • comment-avatar
    Brent Eamer August 30, 2019 (6:56 pm)

    This was brillant. Greetings from Prince Edward Island Canada. I used a mixture of Martino Rosa Roma and Icicle Orange Roma (Baker Creek Seeds) . ‘Liquid Gold’ (Local to Atlantic Canada, Single Estate) Olive oil, my own garden herbs and onions, carrots. The flavour is to die for, thank you so much for this post. It’s been printed, laminated, and locked up. A true winner

    • comment-avatar
      Amy Lawrence August 30, 2019 (9:58 pm)

      Thanks for your sweet comments! So glad you loved it! Wish I could try those tomatoes. They sound wonderful!

      • comment-avatar
        Brent Eamer February 12, 2020 (11:12 pm)

        Greetings from Prince Edward Island, Canada, again. I just took a zip lock bag out of the freezer, about two cups, reduced it a bit (on the woodstove) and cooked some Penne, poured the sauce over it and sprinkled some Parmesan cheese over top. My God, what a beautiful taste of summer. You could also toss some sausage bits in the sauce or some Pancetta or Capocollo, the possibilities are endless. The pectin in the skins really helps to thicken it up when heated. Now the challenge, is can I make this with tomato powder. I grew 40 plants this year and dehydrated them into slices. Then into the Vitamix to make a powder. I’m feeling brazin…

        • comment-avatar
          Amy Lawrence February 16, 2020 (11:38 pm)

          That’s wonderful! I love freezing sauce and having a great meal ready in minutes. Sounds like a fabulous dinner! Never tried tomato powder, let me know how it goes. 40 plants, yum, I would be in heaven! I usually do about 25 but that’s all I really have space and sun for.

  • comment-avatar
    Pat Minero September 1, 2019 (1:55 am)

    Fantastic recipe! I had some Trader Joe’s Chicken Sicilian sausage in the house so I browned that and just added it for the last hour to simmer in the sauce! Oh my. I My Italian husband was nuts about it!

    • comment-avatar
      Amy Lawrence September 1, 2019 (2:07 am)

      Yum! Chicken Sicilian sausage sounds wonderful! Glad you loved it! Made my day!

  • comment-avatar
    Julia September 14, 2019 (11:33 pm)

    Perfect recipe! Loved the flavor and so happy I tried this. Made two batches and will freeze some and gift some.

    • comment-avatar
      Amy Lawrence September 15, 2019 (1:25 am)

      I’m so glad you loved it! It would make nice gifts for sure! Enjoy!

  • comment-avatar
    Amanda December 30, 2019 (2:22 pm)

    Is the wine just for flavor? I want to try this recipe but I don’t want to add the wine.

    • comment-avatar
      Amy Lawrence December 30, 2019 (2:25 pm)

      It would taste great without the wine. You don’t have to add it, I just like it for flavor. You could add a few tablespoons of balsamic vinegar for added flavor.

  • comment-avatar
    Codi Baronette January 7, 2020 (7:13 pm)

    I believe I have the 6 quart instant pot and the 3 chopped onions pretty much fills it! Did I do something wrong ? Or should I pressure cook those so they carmalize faster to make room for the tomatoes?

    • comment-avatar
      Amy Lawrence January 7, 2020 (7:18 pm)

      No they will cook down quite a bit. Can you chop them finer maybe? Or if they are huge don’t put as much in.

  • comment-avatar
    Laurie January 11, 2020 (8:24 pm)

    Great sauce, and thanks. I scaled this down to 2/3 recipe with 4 lbs tomatoes, because I wasn’t sure how well it would fit in the 6 qt. I may do the same next time–I don’t like it too near the top when I use the immersion blender! I peeled most of my tomatoes, because I prefer my sauce that way. They were fresh off the vine from my greenhouse that morning, so they were easy to peel. 🙂 At my elevation (9,000 ft) I had a hard time keeping this from boiling. The LOW saute setting was too hot. I tried the slowcook settings on medium (too cool), then high, which was probably best. Picky Goldilocks, I want it just right!

    • comment-avatar
      Amy Lawrence January 11, 2020 (8:28 pm)

      Thanks Laurie! Glad it turned out well!

  • comment-avatar
    Polly February 18, 2020 (4:44 pm)

    I love this recipe, most time I only have 2 pounds of tomatoes in the winter and too much to count in the summer time. I will can some up this summer for winter time. Thank you for the recipe!!

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