Arayahs Marinara Sauce



  1. 2 tablespoons olive oil
  2. 1 head garlic, cloves separated, peeled, and coarsely chopped
  3. 4 medium-size yellow or white onions, coarsely chopped
  4. 4 to 5 pounds tomatoes, preferably summer ripe, coarsely chopped, with juices
  5. 1 teaspoon salt
  6. 1 teaspoon freshly ground black pepper
  7. 1/2 teaspoon red pepper flakes (optional)
  8. 1 large bay leaf
  9. Handful of chopped fresh herbs, such as thyme, parsley, oregano, and basil


  1. Heat the oil in the pressure cooker over medium heat until beginning to smoke.
  2. Add the garlic and onions and cook, stirring occasionally, until soft but not caramelized, about 10 minutes.
  3. Add the remaining ingredients, including the tomato juices, lock on the lid, and bring to pressure over high heat, about 6 minutes.
  4. Reduce the heat to medium-low and cook for 15 minutes.
  5. Remove from the heat and let sit for 10 minutes to finish cooking.
  6. With the steam vent pointed away from your face, gently release any remaining pressure.
  7. When cool enough to handle, push the sauce through a china cap sieve or puree it in a food processor or through a food mill.
  8. Reheat and use right away.
  9. Or cool and store in the refrigerator, covered, for up to 5 days or freeze for up to 3 months.