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!
It’s easy to make at home without any specialized tools (you already bought the immersion blender I recommended, right?). That being said, I do a few unexpected things in this recipe.
First, I don’t brown the onions. I know that browned onions are the holy grail of cooking bases but I’ve been experimenting to replicate the flavor of popular “canned” products and using raw onions seemed to get the closest- we’re just adding onion “undertones” to the ketchup it will be nearly undetectable in the finished product.
Then, I use raisins. I learned about the thickening power of dried fruits back when I was perfecting the super successful pressure cooker BBQ Sauce – in addition to sweetness, dried fruits also add body and fiber to this condiment. Use white raisins to keep the color of the ketchup bright, or add extra depth using regular (brown) raisins.
I don’t puree’ all of the ingredients until after I’m done pressure cooking. This ensures that the pressure cooker can easily reach pressure, and it makes the last reducing step faster and hands-free – it can go by itself with no stirring on a low flame or using the electric cooker’s “saute'” mode.
Lastly, I added an optional ingredient – corn starch. It’s optional because what little liquid is left in the tomatoes will eventually separate from the pulp. If you’re game to give your ketchup a vigorous shake before setting it on the table there is no need to use it. If you do use starch, it really ties together the tomato puree and makes it behave more like traditional ketchup (see the end of the video to understand what I mean).
Enjoy your homemade ketchup with my easy-to-make toaster oven fries.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||5 min.||High(2)||Normal|
- Serves: about 3 cups
- Serving size: 1 tablespoon
- Calories: 6.8
- TOTAL Fat: .1g
- TOTAL Carbs: 1.7g
- Sugar Carbs: 1g
- Sodium: 50.8mg
- Fiber Carbs: .2g
- Protein: .1g
- Cholesterol: 0.0mg
- 2 pounds plum tomatoes, sliced into quarters
- 1 tablespoon paprika
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ teaspoon clove powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon celery seeds
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup raisins
- ⅛ onion, wedged
- 6 tablespoons apple cider vinegar
- optional: 1 tablespoon corn starch + 1 tablespoon of water
- Put all of the ingredients into the pressure cooker - 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. If your pressure cooker base has a measuring scale, squish/mash until you get to the 2-cup or minimum liquid requirement mark. If your pressure cooker base has a mark and you don't feel comfortable eyeballing it, pour the liquid into a measuring cup to see if you've reached your pressure cooker's minimum requirement (usually 1½ cups).
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 5 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Let simmer uncovered for 10 minutes until it is almost reduced by half (there is no need to stir).
- If using, mix corn starch it 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 refrigerated before using - it keeps in the refrigerator for about 6 months or store in the freezer in a freezer bag for about 12 months.