The Pressure Cooker Cookbook for Weight Loss: 125 Easy and Healthy Recipes by Sukaina Bharwani
Author:Sukaina Bharwani [Bharwani, Sukaina]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-20T22:00:00+00:00
ALLERGY-FREE, ONE POT, VEGAN, 30 MINUTES OR LESS
Easy Homemade Ketchup
Makes: 4 cups / Prep Time: 5 minutes / Pressure Cook: 8 minutes high pressure / Release: Quick / Sauté: 10 minutes / Total Time: 25 minutes
I love French fries and enjoying them with ketchup is just a given. But have you ever read the back of a ketchup bottle? The amount of sugar added in is outrageous, so I ended up cutting out ketchup altogether and my fry obsession has never been the same . . . until now. This easy-to-make ketchup is life changing, and I have been happy indulging in my occasional French fry cravings again.
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
¼ cup apple cider vinegar
¼ cup water
¼ cup pure maple syrup
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Italian seasoning
½ teaspoon sea salt
1.In the pressure cooker pot, combine all the ingredients and stir to combine.
2.Lock the lid in place and seal the steam valve. Select Pressure/Manual and adjust the time to 8 minutes on high pressure.
3.After cooking, quick release the pressure. Carefully remove the lid and set aside.
4.Remove the pot and place it on a heat-resistant surface. Using a hand blender, blend the contents until smooth and creamy.
5.Place the pot back into the cooker, press the Sauté button, and adjust to low. Simmer for 10 minutes, until thickened. Remove from the heat and allow to cool.
6.Transfer the ketchup to an airtight container and store in the refrigerator for up to three weeks.
VARIATION TIP: To add a little kick to your homemade ketchup, add ½ teaspoon of cayenne pepper (or more).
PER SERVING (2 tablespoons) Calories: 26; Total Fat: 1g; Fiber: 1g; Protein: 1g; Sodium: 87mg; Sugar: 2g
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