Fancy Ketchup (Heinz Copycat)
This sugar-free ketchup was created to be similar to Heinz Ketchup but without the lectins and high fructose syrup. So, if going lectin-free has left you without some of your favorite kitchen staples like ketchup then you’ll be happy to know you can add it back with this recipe in Phase III. I took double measures to make sure lectins stayed out of this ketchup by skinning and de-seeding the tomatoes AND pressure cooking.
Even though flavor profiles for ketchup can be all over the map, I’m a huge fan of the tangy flavor of Heinz ketchup. Dare I say, “It’s America’s ketchup!” (Please don’t come at me for that!) Throughout my travels, ketchup seems to be a staple in most cultures. In Costa Rica for example, the ketchup is very sweet and more of an orange color. In South Africa, (topsy-turvy land) they call ketchup- tomato sauce and they call tomato sauce- ketchup.
I’ll be the first to admit that this ketchup recipe sounds a little quirky with the added sugar-free cranberries but give it a try and you won’t be disappointed. Personally, I bet if you used to prefer Heinz ketchup than you'll love what I have created for you.
I love this ketchup so much that I use in quite a few of the recipes you will find on Lectin Free Wife like Raising Canes Dipping Sauce. This recipe makes about 2 1/2 cups of ketchup, which is a lot more ketchup than my family will use in one sitting so I like to store some in the refrigerator to use as needed and freeze the rest. Read below on my recommendations for storage.
Fancy Ketchup (Heinz Copycat)
INGREDIENTS
Here’s all the goodies you will need to make your own lectin-free ketchup!
2 lbs peeled & de-seeded tomatoes
1 cup of reserved tomato juice from de-seeding
1/3 cup packed dried, sugar-free cranberries
1/2 cup Allulose liquid
1/2 cup white vinegar
1/2 tsp celery seed
1 1/2 tsp iodized sea salt
1/4 tsp garlic powder
1/2 tsp onion powder
INSTRUCTIONS
Here is how to make your own lectin-free, copy cat Heinz Ketchup
Add tomatoes, juice, and cranberries into Instant Pot. Put on lid and pressure cook on high for 10 minutes.
Once cycle is complete, press manual release valve to release the steam (be careful-steam is hot)
While in the Instant pot, use an immersion blender to turn the cooked mixture into a fine puree
Add the Alluose, white vinegar, celery seed, salt, garlic powder, & onion powder to the puree and whisk until combined
With the lid off the Instant Pot, switch the setting to sauté mode on low for 20-25 minutes to reduce ketchup until it reaches desired consistency. Stir occasionally.
Take the center pot out of the Instant Pot and allow to cool on stove or pot holder.
Once ketchup is cooled down a bit, transfer to a tall glass and thoroughly run the immersion blender through until desired smoothness is achieved
Storage…
You can store your homemade ketchup in a sterilized mason jar in the refrigerator for up to 3 weeks OR bag it up and freeze it for up to 6 months. When ready to use previously frozen ketchup- thaw in refrigerator overnight and then transfer to glass jar.
Notes from LectinFree Wife…
How many tomatoes will give you two pounds after they are skinned and deseeded?
As a point of reference, I bought 3.5 pounds of whole tomatoes and after peeling & de-seeded them and it came out to a little less than 2 pounds. I also used smaller tomatoes because it was what was available and the freshest in my area. This number could significantly change depending on the size of the tomatoes you use.
What kind of tomato juice should I use?
When I deseeded the 3 pounds of tomatoes, I collected it over a bowl and ran the seeds and juice through a fine mesh sieve. This yielded 1 cup of juice. If you do not have the juice you can substitute with water although the final product's flavor will not be as concentrated as using the reserved tomato juice.
Want a HOT TIP?
Before using the immersion blender in the final step be sure to transfer ketchup into a jar or cup that the immersion blender head will fit into the bottom. I tried to skip this step and use the immersion blender in the Instant Pot however there was not enough liquid so it just made a big splatter mess. Learn from my mistake and keep your kitchen clean.
Here is the printable recipe…
Fancy Ketchup
Ingredients
- 2 lbs peeled & de-seeded tomatoes (*see note)
- 1 cup of reserved tomato juice from de-seeding (*see note)
- 1/3 cup packed dried, sugar-free cranberries
- 1/2 cup Allulose liquid
- 1/2 cup white vinegar
- 1/2 tsp celery seed
- 1 1/2 tsp iodized sea salt
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Add tomatoes, juice, and cranberries into Instant Pot. Put on the lid and pressure cook on high for 10 minutes.
- Once the cycle is complete, press the manual release valve to release the steam (be careful-steam is hot)
- While in the Instant pot, use an immersion blender to turn the cooked mixture into a fine puree.
- Add the Allulose, white vinegar, celery seed, salt, garlic powder, & onion powder to the puree and whisk until combined.
- With the lid off the Instant Pot, switch the setting to sauté mode on low for 20-25 minutes to reduce ketchup until it reaches desired consistency. Stir occasionally.
- Take the center pot out of the Instant Pot and allow it to cool on the stove or pot holder.
- Once ketchup is cooled down a bit, transfer to a tall glass and thoroughly run the immersion blender through until desired smoothness is achieved (*see note)
