I'm planning to make a roasted red pepper tomato "ketchup" when the peppers and tomatoes start rolling in. It begins by cooking together chopped tomatoes, chopped roasted red pepper, vinegar, sugar, and a few other things. Then you puree it, and then you simmer it for an hour and a half to two hours, until it's thick enough for a dollop on a plate not to "weep" when tilted.
That last part sounds like something I'd much rather do in the pressure cooker for 30-40 minutes. But will it actually thicken? I've got a Fagor pressure cooker, which emits some steam when cooking. What do you think?
I considered lowering the amount of liquid in the recipe, but the only liquid aside from what's in the tomatoes and peppers is the vinegar -- and I hope to can the result (boiling-water-bath method), so am reluctant to mess with the amount of acid recommended.
Do you think it will thicken in the pressure cooker? Worst case scenario is I have to cook it some more if not, but would really like to avoid long simmering in July and August...