I don’t think there’s another topping as versatile as ketchup. When I was able to add tomatoes to my diet, homemade ketchup was the first thing I made! After years of eating plain burger patties with just salt, this delicious, red sauce changed everything!!
Ketchup has always been one of my favorite sauces. I’d eat burger dripping, fries covered, meatloaf smothered, scrambled eggs drizzled in ketchup. Between my husband and I, we went through a bottle of ketchup every two weeks. Now, I’m able to enjoy my favorite accompaniment again. I even bring some with me when Jett and I eat at Five Guys.
Equipment
I use my Instant Pot to whip this up, but it can easily be made on the stove, you just have to adjust the cooking time. I’m guessing it would take an hour or so, minimal stirring required. I can’t say enough about my Instant Pot. It’s been the most helpful kitchen tool I have. I use it at least 5 times a week. If I’m making Jett’s pouches, I use it 7 times in one day!
A high speed blender would work, but I prefer to use my immersion blender because I don’t want to wait for it to cool off before puréeing my ketchup.
If you prefer a smoother ketchup, you can strain the ketchup after blending. I use a metal mesh strainer for this job.
For storage, any glass container would do. I prefer the fido jars with flip tops. I used a 25.5 oz jar for this batch and had about 4 oz of ketchup left over.
Process
Quarter your tomatoes and drop them in your pot.
Add your spices, onion, dates, apple cider vinegar, and honey. If you’re doing this on the stove, you’ll likely need a little water to help get things going. It will easily boil off, so no worries!
Use a potato masher and release as much juice as you can from the tomatoes. This liquid is what will bring your Instant Pot up to pressure. If your tomatoes aren’t as ripe or lack juice, make sure to add enough liquid for your pressure cooker. Mine takes at least 1/2 cup of liquid to bring to pressure.
Put on the lid with the vent sealed. Set your Instant Pot to manual, high pressure, for 5 minutes. When the timer has rung, let it sit for 10-15 minutes before quick releasing the steam. Then, carefully flip the valve to release the pressure. If you’re cooking this on the stove, cover the pot with a lid and bring it to a low boil then reduce to a simmer, stir occasionally. I’m not positive on how long it will take, maybe 45 minutes to an hour is my guess.
Open the lid and turn the pot to sauté for 10-15 minutes. On the stove, just remove the cover, turn up the heat to medium-high. You want to reduce some of the liquid in the ketchup.
Once it’s reduced, take it off the heat or turn your Instant Pot off. Use your immersion blender to purée your ketchup. If you’re using a blender, make sure you let your ketchup cool first.
Once it’s smooth, either pour it into your jar, or strain it through your mesh strainer. This was the first batch I strained, mainly just to see if I noticed a difference. I guess if it was for picky kids, I’d consider straining it.. but Jett won’t eat ketchup (silly kid!) and I don’t mind the small pieces of garlic or the tomato pulp so I probably won’t strain it again.
This ketchup should last about six weeks in the fridge.. if you don’t eat it that quickly! 😉
Homemade Ketchup: Whole30 and Paleo Compliant
Print RecipeIngredients
- 4 pounds Roma tomatoes, quartered
- 1/2 onion, chopped
- 4 cloves garlic, pressed
- 2 tbsp paprika
- 1 tbsp sea salt
- 1/2 tsp celery seed
- 1/4 tsp mustard powder
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 4 small dates
- 1/3 cup raw honey
- 1/2 cup apple cider vinegar
Instructions
Quarter the tomatoes, put them in your pot.
Add onions, garlic, spices, dates, honey, and ACV. Smash your tomatoes with a potato masher to release their liquid. You'll need a minimum of 1/2 cup of liquid to create enough steam to build up the pressure. Add water if your tomatoes aren't juicy enough.
Put the lid on your Instant Pot, valve sealed.
Set Instant Pot to Manual, High Presssure, for 5 minutes.
Once the timer has gone off, allow it to sit for 10-15 minutes then carefully (with a long spoon) release the pressure valve.
Take the lid off and set your pot to Sauté for 10-15 minutes until it's reduced and thickened some.
Use your immersion blender to purée until smooth. You can use a blender, but make sure you let your ketchup cool first.
*Optional- strain your ketchup through a mesh strainer
Pour into a glass jar and store in your fridge for up to six weeks.
Notes
You can make this on the stove if you don't have an Instant Pot. Follow steps 1 and 2. You may need to add a little more water to get the tomatoes going on the stove. Then simmer, covered, on the stove for 45 minutes to an hour, stirring occasionally. Skip steps 3-5. For step 6, you'll remove your lid and bring your stove up to medium or so heat and reduce the liquid. Follow steps 7-9 in the recipe.
