Ingredients
- 6 pounds very ripe whole tomatoes
- 1/2 a pound unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1/2 teaspoon sugar or more to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dries thyme
- 2 yellow onions
- 4-6 cloves garlic
- 1 1/4 cups 35% whipping cream
How to Make
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Step 1: Press the sauté option and melt the butter with the basil, oregano and thyme and cook for 1 minute.
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Step 2: Turn the instant pot off and stir in olive oil.
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Step 3: Rinse tomatoes, remove and discard stems and chop the tomatoes up.
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Step 4: Peel and chop the onions and garlic cloves
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Step 5: Add remaining ingredients, except for cream, in the instant pot.
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Step 6: Cover and seal making sure you have the valve set to the sealing position.
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Step 7: Set to manual for 20 minutes.
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Step 8: Allow the pot to naturally release for 30 minutes.
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Step 9: After the 30 minutes are up, release the pressure if not already done naturally, remove lid and turn on sauté option.
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Step 10: Let this cook for 30 minutes, stirring after every 5 minutes to make sure nothing sticks to the bottom.
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Step 11: Puree with immersion blender, taste the puree and if it is too acidic add a bit of sugar.
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Step 12: Stir in the cream.
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Step 13: Ladle into bowls, toss in cheese and croutons if using and enjoy!
We hope you enjoy this recipe!
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