Add the tomatoes, garlic, olive oil, salt, and pepper to the bowl of your pressure cooker/ multi-cooker.

Secure the lid and set to high pressure for 45 minutes, or the soup setting on high pressure for 45 minutes will work too.

Quick release the steam. Remove lid and transfer contents to two large quart sized mason jars. Use an immersion blender to puree the sauce until smooth.

Or you can wait until the mixture cools and then add it to a blender and puree until smooth.

Note: If you want to make this a four ingredient sauce, add in a handful of fresh basil leaves before pureeing for a depth of flavor.