Quick & Easy Homemade Ketchup (Slow Cooker)

Quick and Easy Tomato Ketchup (Slow Cooker)

Skip the sodium and sugar in store-bought ketchup by making your own in a slow cooker
Course Condiments
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Servings 3 cups
Calories 19 kcal
Author Adapted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann


  • One 28-ounce carton or can of chopped tomatoes
  • 1 small sweet onion coarsely chopped
  • 1 medium shallot chopped (optional)
  • 1/2 cup cider vinegar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon dry mustard such as Colman’s
  • 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


  1. In a blender or food processor, combine tomatoes, onion, shallot (if using), vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves and red pepper flakes. Blend until puréed.
  2. Pour mixture into slow cooker. Cover and cook on HIGH, scraping down the sides and stirring a few times, for about 2-1/2 hours.
  3. Remove the lid and continue to cook the ketchup on HIGH, scraping down the sides and stirring a few times, for about an hour or until the ketchup is the consistency you want. (Test to see if it “plops” off a spoon.) Season with salt and pepper.
  4. Turn off the slow cooker and let the ketchup cool to room temperature in the crock. Scrape into a glass jar. Serve warm, at room temperature or cold from the refrigerator. Store, covered, in the refrigerator for up to two months (but it won’t last that long).

Recipe Notes

I used jalapeño-infused white balsamic vinegar instead of cider vinegar.