It’s not a paradox! Tomatoes are full of lectins, but your kids don’t need to give up ketchup — probably their favorite condiment — to thrive on the Plant Paradox. This pressure-cooked ketchup is even better than the jarred stuff at the store. However, if you want to avoid even pressure-cooked nightshades, swap out the tomatoes for sweet potato puree. You may need to add a little more vinegar to brighten the flavor, but the results will still be delicious.

Makes about 2 cups

Ingredients

• 1 cup seedless, skinless tomato puree (from Italian tomatoes)*
• ⅔ cup water
• 2 tablespoons apple cider vinegar
• 1 tablespoon Swerve
• 1 tablespoon monk fruit sweetener
• ¾ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon ground allspice
• 1 tablespoon tapioca starch
• 1 tablespoon water
• Pinch of xanthan gum

Directions

1. To your Instant Pot, add the tomato puree, water, vinegar, Swerve, monk fruit sweetener, salt, garlic powder, onion powder, and allspice.
2. Seal the lid and cook on high pressure for 5 to 7 minutes. Let the pressure release naturally.
3. Meanwhile, in a bowl, whisk together the tapioca starch and water.
4. When the pressure releases, turn the pot to sauté, and add the tapioca starch mixture and xanthan gum.
5. Let simmer and thicken, then cool. Store in an airtight container in the refrigerator for up to 3 weeks.