How to Make Homemade Ketchup
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1 teaspoon onion powder
- 2/3 cup white sugar
- 1/2 teaspoon garlic powder
- 1/2 cup water divided
- 1/4 teaspoon finely ground black pepper
- 3/4 cup distilled white vinegar
- 1 3/4 teaspoons salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon mustard powder
- 1 whole clove
- 2 (28 ounce) cans peeled ground tomatoes
- Carbohydrate 30.7542512625408 g
- Cholesterol 0 mg
- Fat 0.192215555509271 g
- Fiber 0.319520836861508 g
- Protein 0.162879861078014 g
- Saturated Fat 0.0422937361070999 g
- Serving Size 1 1 cup (131g)
- Sodium 4.77682575861836 mg
- Sugar 30.4347304256792 g
- Trans Fat 0.0485023888826066 g
- Calories 131 calories
Directions 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.
