2-14 oz. cans of diced tomatoes (or 1-28 ounce can crushed tomatoes)
1/4 cup of water
1 tablespoon extra virgin olive oil
4 cloves garlic
1 small onion, coarsely chopped
1 carrot, chopped into large chunks
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 red pepper flakes (optional)
Heat pressure cooker on medium heat and add olive oil.
Chop onion and garlic however fine you like and add to hot oil. Cook until translucent.
Add the basil, oregano, thyme and red pepper flakes.
Add in the carrot.
Add the can of tomatoes and water.
Put lid on cooker and bring to pressure. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
Using a hand held immersion blender, blend the sauce. If sauce is a little watery, let simmer uncovered.
Add salt and pepper to taste.