Rinse tomatoes, remove stems and set aside.
Press the “Saute,” button on your Instant Pot and adjust to the MORE setting.
When the display reads HOT, add the olive oil, onions, and carrots and cook until softened, about 6-8 minutes.
Add garlic to the pot and saute for one minute. Press Cancel
Add water and deglaze pot to remove any stuck bits. Then add whole tomatoes and stir.
Lock lid in place and move valve to SEALING position. Pressure Cook/Manual for 20 minutes.
When the cook time is up preform a Quick Release of Pressure.
Add oregano, basil, parsley, red wine, and salt. Use an immersion blender to blend all of the ingredients into a smooth sauce.
Push the “Saute,” button, then adjust it to the lowest setting. Simmer for about an hour, stirring occasionally until the sauce thickens.
Cool and refrigerate or freeze in 1-2 cup portions.