Ketchup

Prep the tomatoes

2lbs               Tomatoes

                      Water to cover the tomatoes

1/4C              White vinegar

Soak 15minutes

Drain

Rinse

Drain

Rough chop tomatoes

Add

3                    Cloves garlic

2                    Cloves

1/2C              Water

Pressure cook for 5 minutes

Natural release

Blend to a fine paste in a blender

Strain (or not)

Process the Ketchup

Ingredients

Tomato paste from above

1/2T              Paprika

1/2T              Salt

1/2C              Brown sugar (Dark brown, or turbinado.  Turbinado is sweeter)

3 oz               White vinegar

1t                   Onion powder

Process

While still in the blender add the Paprika, salt, brown sugar, white vinegar, and onion powder

Give it a couple of pulses to mix the ingredients.

Pour back into the Instant Pot

Sauté until reduced by 1/2 and dark red color (20-25 minutes)

Mixture will start popping like lava when it is done      

Stores in the refrigerator for up to 6 months