Instant Pot Instructions:

1. Sauté: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil. Add sliced leek greens, and sauté for 2 minutes, stirring frequently.
2. Deglaze: Press “Cancel” on the Instant Pot. Add canned tomatoes and their juices to the pot and scrape the bottom clean with a plastic spoon or spatula (I love my Instant Pot spatula). Add a few pinches of salt and any optional add-ins (see notes).
3. Pressure cook: Close the Instant Pot lid, and set the pressure release valve to “Sealing.” Press the “Pressure Cook” button, and set the timer for 15 minutes.
4. Cool: Once the cooking cycle has completed, quick release the pressure. Open lid and allow to cool for a few minutes.
5. Blend: Using an immersion blender (ideally), regular blender, or food processor, pulse the sauce on low until your desired consistency (do not over-blend or it will become tomato soup); or mash with a potato masher until tomatoes and leeks are to your desired consistency.
6. Taste: Taste the sauce and adjust salt and other optional add-ins as desired.
7. Serve: Serve over your favorite low FODMAP Italian dishes, like pasta (like brown rice spaghetti - up to 1 cup for low FODMAP); spaghetti squash (up to 1/2 cup for low FODMAP), shirataki noodles (Miracle Noodles), or hearts of palm noodles for low carb; or my Low FODMAP Chicken Parmesan.

Stovetop Instructions:

1. Sauté: Place a large saucepan (mine is 3 quarts) over medium high heat on the stove top. Once hot, add garlic-infused olive oil. Add leeks, and sauté for 2 minutes, stirring frequently.
2. Add tomatoes and boil: Add tomatoes and their juice, a few pinches of salt, and any optional add ins, and bring to a boil.
3. Simmer: Once boiling, reduce heat to medium low (level 2 on my stove), cover, and simmer for 45 minutes, stirring occasionally.
4. Cool: Remove from heat and allow to cool for a few minutes.
5. Blend: Using an immersion blender (ideally), regular blender, or food processor, pulse the sauce on low until your desired consistency (do not over-blend or it will become tomato soup); or mash with a potato masher until tomatoes and leeks are to your desired consistency.
6. Taste: Taste the sauce and adjust salt and other optional add-ins as desired.
7. Serve: Serve over your favorite low FODMAP Italian dishes, like pasta (like brown rice spaghetti - up to 1 cup for low FODMAP); spaghetti squash (up to 1/2 cup for low FODMAP), shirataki noodles (Miracle Noodles), or hearts of palm noodles for low carb; or my Low FODMAP Chicken Parmesan.