Home Made Ketchup (Crockpot)

Contributed By: Parker

Ingredients:

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Method:

Step 1 Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
Step 2 Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
Step 3 Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
Step 4 Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Step 5 Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Helpful Hints:

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Prep: 10 mins
Cook: 12 hrs
Total: 12 hrs 10 mins
Servings: 48
Yield: 3 cups
Nutrition Facts
Per Serving: 16 calories; protein 0.5g; carbohydrates 3.9g; sodium 139.1mg.


Return To List Of Recipe Titles