Total Time: 12h10m
Prep Time: 10 minutes
Cook Time: 12 hours
“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.”
♦ 2 (28 ounce) cans peeled ground tomatoes
♦ 1/2 cup water, divided2/3 cup white sugar
♦ 3/4 cup distilled white vinegar
♦ 1 teaspoon onion powder
♦ 1/2 teaspoon garlic powder
♦ 1 3/4 teaspoons salt
♦ 1/8 teaspoon celery salt
♦ 1/8 teaspoon mustard powder
♦ 1/4 teaspoon finely ground black pepper
♦ 1 whole clove
Preparation (Also see the video below)
♦ 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.
♦ Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours.
♦ Stir every hour or so.
♦ Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
♦ Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
♦ Transfer the strained ketchup to a bowl.
♦ Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.