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Slow Cooker Homemade Ketchup

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PREP TIME
10 min
COOKING TIME
720 min
TOTAL TIME
730 min
SERVINGS
48 servings
Slow Cooker Homemade Ketchup
Ingredients
  • 2 (28 ounce) cans crushed tomatoes
  • 1/2 cup water, divided
  • 2/3 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
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 whole clove
Instructions
1
Place large, juicy tomatoes into a slow cooker.
2
Mix 1/4 cup of water with the remaining liquid from each empty tomato can and pour it into the slow cooker. Add a sweetener, an acidic ingredient, dried onion, garlic powder, salt substitute, celery seasoning, spice blend, black pepper, a spicy ingredient, and whole dried peppercorns; thoroughly mix everything together.
3
Cook the mixture on High heat, without a lid, for 10 to 12 hours or until it has decreased in volume by half and achieved a thick consistency. Periodically stir the mixture every hour or so.
4
Use an electric blender, specifically designed for soups and sauces, to blend the ketchup mixture for about 20 seconds, achieving a smooth texture.
5
Carefully pour the blended ketchup into a fine-mesh strainer and press the mixture with the back of a spoon to remove any remaining skins and seeds.
6
Transfer the strained ketchup to a bowl and let it cool down completely.
7
Taste the ketchup and adjust its seasoning, particularly the salt, black pepper, and spicy ingredient, as needed.