All-day flavor on a weeknight schedule.
2 tablespoons unsalted butter1 small carrot , cut into large chunks2 teaspoons Asian fish sauce, optionalPlace tomatoes in a large bowl. Using your hands, crush tomatoes by squeezing them through your fingers until pieces no larger than 1/2 inch remain. Transfer 1 cup of crushed tomatoes to a sealed container and reserve in the refrigerator until step 3.Heat olive oil and butter over medium heat in a pressure cooker until butter is melted.
Season lightly with salt and pepper. Seal pressure cooker and bring to high pressure. Cook for 45 minutes, then release pressure and open lid.Using tongs, discard onion halves, carrot, and basil. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs, along with additional olive oil as desired.
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