So my husband was out of town and we were out of ketchup. Gladly, I had a lot of cans of organic diced, canned tomatoes in the pantry and an instant pot pressure cooker. Hey, why not make some ketchup, because running to the store with five kids (one who is a busy one year old) sounds like more work than cooking.
I looked up a recipe for ketchup online (this one) which said ketchup must cook for 10-12 hours in a slow cooker. Forget that. I'm not going to wait that long. I have things to do and people to see, five kids to raise.
Someone gifted me an instant pot a 6 months ago. I've used it mostly for cooking recipes with beans, which is helpful during fasting seasons. I found a recipe (on the internet. I do not know how I would do anything without the internet) that said to cook the ketchup in the instant pot for 5 minutes and then saute to reduce the liquid by half. I did not like the ingredients in the second, instant pot recipe. It was less traditional. I used the first recipe in the instant pot. Then I blended the heck out of it in my nutri-ninja blender.
The results were splendid. The ketchup is so delicious and old fashioned. I might have to start making my own ketchup regularly. I might try a low sugar recipe next time.
I call it 9 o'clock ketchup, because that is the time I started cooking it, when I was lonely because my husband was gone.
I made a few subs in the recipe, because I almost always adapt recipes to my taste, or ingredients I have available. Below is my recipe:
- Put all ingredients into a high power blender and blend for 1 minute on high.
- Pour the mixture into the pressure cooker. Cook high for 6 minutes. Let it depressurize afterward.
- Then (saute simmer) in the instant pot until mixture is reduced by half and very thick. 10- 20 minutes.
- Smooth the texture of the ketchup using an immersion blender or in a high powered blended for 2-3 minutes.
- Transfer the ketchup to a clean glass container.
- This ketchup will last 6 months.