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Classic Oatmeal-in-a bowl
Ketchup
| By : |
Make your very own ketchup from scratch in minutes of pressure cooking (and some simmering). Start with fresh tomatoes, add a few ingredients and spices to get a rich, sweet and tart condiment that rivals the gold standard of ketchupdom: Heinz. Seriously!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
3 cups
|
Ingredients
- 2 pounds plum tomatoes sliced into quarters
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon clove powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon celery seeds
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/3 cup raisins
- 1/8 onion wedged
- 6 tablespoons apple cider vinegar
- 1 tablespoon corn starch mixed with
1 tablespoon of water, Optional
Ingredients
|
Instructions
- Put all of the ingredients into the Instant Pot - except for the corn starch and water.
- Use a potato masher and squish everything (it won't truly mash because the tomatoes are not cooked) until enough liquid comes out of the tomatoes. Squish and mash until you get to the
2 cup mark on the inside of the Instant pot. - Close and lock the lid. Cook for 5 minutes on Manual at high pressure.
- When time is up, open the Instant Pot with the quick release method.
- Let simmer uncovered on saute mode for 10 minutes until it is almost reduced by half (there is no need to stir).
- If using, mix the corn starch in with water into a slurry and pour into the tomato mixture.
- Using an immersion blender, puree the contents until smooth.
- Pour in a freshly-cleaned glass bottle or jar and seal.
- Let cool and refrigerate before using - it keeps in the refrigerator for about 6 months. Enjoy!
Recipe Notes
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Havent tried this but it shoukdbt be labelled as vegan. It has honey!
You can replace the honey with raw sugar, or any vegan syrup (such as agave).
Ciao,
L
When it says sealnit is it like canning? Would love to give this a try haha but dont want to can x
Hi Kelly, you do not need to can for this recipe.
This is amazingly good!