Ketchup-without the sugar and preservatives!

Those who know me understand that I appreciate sauces, dips...and well, condiments in general. Take a look inside your refridgerator and you will know if you are a condiment queen or not!  Here's the thing, not all condiments are created equal, nor are they all healthy for you.  Of all the condiments, I think Catsup, or Ketchup, whatever you want to call it, is a cheap condiment (meaning unsophisticated, and cut-rate).   Am I being to tough on this beloved side kick?

So to put this stalwart standby in it's proper place....enter...... organic ketchup.

Callie's Ketchup

I prefer the Fagor brand pressure cooker, but used an instant-pot recipe (which can easily be found on Pinterest or PressureCooking.com) and adjusted it to my own likes/dislikes.    Here, give it a try!

1 3/4 lbs Roma Tomatoes - cut in half or quarters
1/8 of a fresh Red Onion
1/3-1/2 cup Black Rasins
1 Tablespoon Local Honey

Put the above ingredients in the pressure cooker pot, then add the following Salts (mineral), Seeds and Spices.

1Tablespoon Paprika
1 Teaspoon Salt (Ground Rock, or Pink Himalayan)
1/4 Teaspoon Siagon Cinnamon
1/8 Teaspoon Clove Powder
1/8 Teaspoon Garlic Powder
1/2 Teaspoon Dijon Mustard                                                   5 Tablespoons Apple Cider Vinegar














Awesome Gadgets:  For this recipe, I used a seed and stem remover, and I crushed the tomato halves with a lemon squeezer to keep the maximum amount of liquid before putting under pressure.







Secure (lock)the lid on the pressue cooker, with the valve set to pressure, set the cooker on High for 5 minutes.  After the 5 minute cooking time, release the pressure by turning the valve to steam, and do so until there is no sign of steam escaping the pot.



Open the pot, and allow the ketchup mixture to sit and simmer on warm for about 10 minutes.  Then in a standing blender, or with an emersion blender, blend the mix until smooth.   Place into glass jars with lids, and place in refridgerator until cold.

Your jars of ketchup can last approx 6 months in the refridgerator. . . maybe. . .

. . .  I doubt it, I served some up with my eggs today, and had to have seconds.  It is delicious, and contains NO sugar, or preservatives! _



Enjoy,
Callie