Description
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.
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
Instructions
- Pour tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar
- vinegar
- onion powder
- garlic powder
- salt
- celery salt
- mustard powder
- black pepper
- cayenne pepper
- and whole clove; whisk to combine.
- Cook on High
- uncovered
- until mixture is reduced by half and very thick
- 10 to 12 hours. Stir every hour or so.
- Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.
- Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer strained ketchup to a bowl. Cool completely.
- Taste and adjust salt
- black pepper
- and cayenne pepper as desired.
Prep Time: 10 mins
Cook Time: 12 hrs
Total Time: 12 hrs 10 mins
Servings: 48