Quick and Easy Tomato Ketchup (Slow Cooker)
Skip the sodium and sugar in store-bought ketchup. Instead, make your own with this quick and easy tomato ketchup recipe using the slow cooker!
- One 28-ounce carton or can of chopped tomatoes
- 1 small sweet onion (coarsely chopped)
- 1 medium shallot (chopped)
- 1/2 cup cider vinegar
- 1/4 cup light brown sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground red pepper flakes
- 1/4 teaspoon sea salt
- freshly ground pepper
In a blender or food processor, combine the tomatoes, onion, shallot, vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves, and red pepper flakes. Blend until puréed.
Pour the mixture into the slow cooker.
Cover and cook on HIGH for about 2-1/2 hours. Stir and scrape down the sides every 30 minutes or so.
Remove the lid and continue to cook the ketchup on HIGH, stirring and scraping down the sides regularly, for about another hour or until the ketchup is the consistency you want.
Season with salt and pepper to taste, stir, then turn off the slow cooker and let the ketchup cool to room temperature in the pot.
Scrape into a glass jar for easy storage.
This recipe is for 3 servings of ketchup. Each serving is 2 tablespoons.
For some extra kick, try using jalapeño-infused white balsamic vinegar instead of cider vinegar.
To cut back on the spice, reduce or omit the red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 months.
Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 0mg | Iron: 0.2mg | Net carbs: 4g