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| 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."
Ingredients :
- 2 (28 ounce) cans peeled ground 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 whole clove
Instructions :
| Prep : 10M | Cook : 48M | Ready in : 12H10M |
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- 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. Watch Now
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. Watch Now
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds. Watch Now
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Watch Now
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper. Watch Now
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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