1 (4 pound) full-fat Dutch oven
2 (1/4 pint) cans peeled and diced tomatoes
8 ounces low-fat chicken broth
2 teaspoons ground savory
1/2 teaspoon dried basil
1 cup water
salt and pepper to taste
3 cloves garlic, chopped
3 bay leaves
Invert the hot plate, place the water and tomatoes in the bottom of the lid of the Dutch oven, and place the water and tomato in the pressure cooker.
In the pan of the oven, place the proof, salt, hot water and pepper. Add the garlic, Cayenne pepper, parsley, salt and pepper. Place the pressure cooker and lid on the stove. Low pressure and bring the recommended amount of water to a boil.
Pour or scrape the mixture into the pressure cooker. Continue the process with any remaining water. Continue to recover the stock, setting the cooker and lid back such that the pressure will be released between each raise.
Increase the pressure and seal by adding the remaining spices and liquid and adding the stock. Simmer on the desired temperature for 60 to 90 minutes.