Slow cooker homemade tomato ketchup recipe
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- Dish type
- Side dish
This ketchup actually comes close to the big brands in terms of taste, texture and colour. Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
72 people made this
- 1.6L pureed tomatoes
- 120ml water
- 125g granulated sugar
- 180ml white vinegar
- 1 teaspoon onion granules
- 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
MethodPrep:10min ›Cook:12hr ›Ready in:12hr10min
- Pour pureed tomatoes into slow cooker. Swirl water in empty tomato jars/cartons 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 sieve 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.
See it on my blog
Reviews & ratingsAverage global rating:(109)
Reviews in English (94)
Am amazed! This is excellent! I didn’t tweak the recipe - used slightly less sugar (I ran out!) and I used about 1/2 a tsp of cayenne (the ingredients list doesn’t tell you how much to use). Cooked it for 10 hours, then let it cool and it’s a perfect consistency. Will certainly do this again. Highly recommended. Thank you.-13 May 2018
Wow! This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like the bottled stuff. I skipped the white sugar & put in 1/3 c of honey instead, to make it even less processed. Canned crushed tomatoes made it easier to strain at the end, and the consistency is pretty good. I would skip the added water next time when using the honey. This is a keeper! I'm so excited that I found this recipe & it was so easy using the slow cooker.-30 Jan 2014
This turned out great! I used minced green onions, garlic, and celery instead of the garlic powder, onion powder, and celery salt. I didn't puree it because I kind of like the chunky consistency. I think next time I will try peeled pureed tomatoes and cut the sugar a bit. All in all, easy and delicious!-20 May 2013
Have you read the label on store bought ketchup lately? Most brands have a lot of sugar and even preservatives. Many are also sweetened with high fructose corn syrup, which I actively try to avoid in my diet. Instead of going without this classic condiment, I decided I’d make my own homemade ketchup recipe.
Not only is this recipe for homemade ketchup sugar free and naturally sweetened, it is also low carb with fewer calories. In addition, you’ll find that it also has a fresher flavor than its store bought version as it uses fresh, natural ingredients. As a result, it is typically also higher in nutrient rich vitamins and minerals.
Slow Cooker Spicy Homemade Ketchup
Sometimes company shows up on your doorstep when you least expect it. And sometimes your teenager invites some kids over to do homework and forgets to mention they are coming. And sometimes you are just hanging out at home and relaxing but in serious need of a good snack! These are real life moments that could some "Real-Life Good" solutions. I'm not sure about you, but I know I don't like finding myself empty handed, so I'm always looking for some ideas for having food on hand that's quick and easy to serve but that is also worthy of serving to our friends! So how about this so simple to make spicy homemade ketchup that pairs perfectly with a ready to pop in the oven snack like Farm Rich Cheddar Cheese Curds. I made this combo for my kids the other night when we all had a lot going on, and I can assure you they both magically appeared at the table just in time to snack on this!!
Did you know that this Saturday is National Cheese Curd Day? That's a holiday I don't mind celebrating and what better way to do so than with these new tasty Farm Rich Cheese Curds made in minutes from cheese that comes from LaGrander&rsquos Hillside Dairy in Wisconsin?! I love keeping quick fix snacks like this on hand when they are made with 100% authentic cheese curds and pair perfectly with my homemade sauce.
Speaking of which, this is such a simple way to make ketchup that can be 100% customized to your taste yet takes very little work. Just a few ingredients like whole peeled tomatoes, spices, honey and sugar into the slow cooker for a few hours and you will have a big batch of ketchup that I'm pretty sure won't last because you'll be eating it on everything. Totally worth a few minutes of your time!
Make it as spicy or not spicy as you want, and either way it's full of so much tomato flavor that you'll want to start dipping everything in it.
Not only did I serve this with the Cheese Curds, but I also made up a batch of Farm Rich Breaded Onion Rings as well.
Will you join me? Let's celebrate National Cheese Curd Day or any day by making up a batch of this delicious ketchup and serving it up with tasty Farm Rich snacks.
Slow Cooker Homemade Ketchup
Perhaps, your kids are like mine – and everything is better with ketchup. Perhaps it is just an unquestionable fact of childhood (except I didn’t like ketchup as a kid – weird, I know). But the simple fact remains that those plastic squeeze bottles of thickened, sweetened tomato purée are not very healthy. And ketchup doesn’t qualify as a serving of vegetables. And they are generally not very good. Okay, those are actually three things and they are not precisely facts, but I digress. In my DIY, made from scratch world, those Heinz 57 bottles just gotta go… But what are we going to slather on our homemade fries and homegrown burgers? This very yummy slow cooker homemade ketchup, I tell you.
Summer usually arrives kind of late in the Pacific Northwest and the tomato harvest really hits August through September, and sometimes into October, if the weather hangs on. Because restraint is not my strong suit and tomatoes are a particular weakness, I have roughly thirty plants ripening fruits daily as a result. In between batches of salsa and stewed tomatoes that I put up for the season, I like to make a couple batches of homemade ketchup to sustain us throughout the year.
This slow cooker method of making homemade ketchup is just incredibly easy. It requires very little prep work – and you get to just walk away from it for something like 18 hours… This ability to dump and go is particularly appealing in my busy schedule. I keep the sweeteners modest so that the end homemade ketchup isn’t overly sweet. I particularly like the addition of paprika (smoked if you like a little BBQ flair to your ketchup) and coriander to liven things up a little bit. A healthy dose of apple cider vinegar help to keep the flavor bright and the pH within a water bath canning method safety range (around 3.2 on this freshly calibrated meter, depending somewhat on individual tomato variety acidity). While the results are not a 100% match for the supermarket variety, I would argue that they are much, much better.
This slow cooker homemade ketchup is a grown up version of everybody’s (well, virtually everybody’s) favorite of condiments that even the kids will love.
- One 28-ounce carton or can of chopped tomatoes
- 1 small sweet onion, coarsely chopped
- 1 medium shallot, chopped (optional)
- 1/2 cup jalapeño-infused white balsamic
- 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 tomatoes, onion, shallot (if using), vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves and red pepper flakes. Blend until puréed.
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.
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.
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).
Why DIY in the kitchen?
- YOU are in control.
You know exactly what’s going into your food – no preservatives or artificial flavors, colors, or sweeteners, just whole, clean, healthy foods instead of processed foods that are full of unnecessary additives.
- You’ll save time and money, as well as space in your pantry and refrigerator.
Once you stock up on the ingredients you’ll need for a DIY kitchen, you won’t have to buy as many premade staples and you can save yourself the extra errands. Spend some time putting together the make-ahead mixes and you’re done.
- It’s green.
You can skip the excess packaging of premade, processed foods.
- It’s worth it to make some of your meal and snack staples.
They take a matter of minutes using ingredients you probably already have on hand. (But some DIY recipes out there just aren’t worth the time and hassle if you can already find affordable clean versions in the store.)
These reasons are exactly what inspired me to put together my new DIY Kitchen Cookbook*. It covers how to Make Your Own Clean & Healthy Make-Ahead Mixes, Seasoning Blends, Snacks, Breakfasts, Condiments, Dressings & Drinks with copycat recipes that are cleaner, healthier, and more budget-friendly versions of what you’d normally buy in a grocery store. The recipes are designed so you can tweak them to fit your family’s preferences or swap out ingredients to make them allergy friendly.
Whether you&rsquore looking for a healthier or a more flavorful ketchup, this recipe has you &ldquocovered.&rdquo It&rsquos easy to make, delicious on everything, and according to the My Fitness Pal Online Calculator, it has nearly a third less calories, half the sodium, and a third less grams of sugar than the leading brand in the store!
- 4 lbs Backyard Farms Beefsteak Tomatoes
- ½ cup chopped onion
- 2 garlic cloves, peeled
- 1/3 cup packed brown sugar
- 1/3 cup distilled white vinegar
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon celery seeds
- 1/8 teaspoon ground cloves
- 1 bay leaf
Core, seed and roughly chop the tomatoes. Add the chopped tomatoes to the insert of your slow cooker along with the remaining ingredients, stirring to combine. Cover your slow cooker and cook the mixture on high for 2 hours.
Remove the cover from your slow cooker. Continue to cook the mixture, uncovered, for 7-8 hours, stirring occasionally during this time. The mixture should be very thick and most of the liquid should be reduced. Turn off your slow cooker and allow the mixture to cool slightly. Discard the bay leaf. Then transfer the mixture to your blender and blend on high until smooth.
Pour the ketchup into re-sealable jars and transfer it to your refrigerator. The ketchup can be stored in your refrigerator for a couple weeks. For longer storage, you can process the ketchup in a water-bath canner or freeze it.
ABOUT THE CHEF
Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described &ldquoexperimental cook and eater&rdquo, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.
Liz&rsquos family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.
After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn&rsquot be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.
2 (28-oz) cans peeled ground tomatoes
3/4 cup distilled white vinegar
1/2 teaspoon garlic powder
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
- Place the canned tomatoes in a slow cooker. Add ¼ cup water in each emptied can, shake, and pour into the slow cooker. This will get all the contents in the cans out.
- Stir in the sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and clove until combined.
- Cook the mixture on high, uncovered, for 10 to 12 hours, stirring every hour. Ketchup should be very thick, about half its original volume.
- Blend the mixture with an immersion blender for 20 seconds, or until smooth.
- Pour the ketchup into a fine strainer and press with a spoon or spatula to filter out tomato skins and seeds.
- Transfer the ketchup into a bowl and let cool completely. Season with salt, pepper, and/or cayenne pepper as needed.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
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Remember to use a tested recipe. I got this basic recipe from the Ball Blue Book, but we didn’t care for the spices they added, so I tried several times before I came up with this recipe that finally met with my crew’s approval. You can adapt the seasonings like I did, but don’t mess with the ratio of vinegar and tomatoes and any other vegetables. It is the acidity of the recipe that makes it safe for a water bath processing.
This is a pickled item. Even though you may not think of homemade ketchup as a pickled item, it falls in that category in home canning. The vinegar added makes the acidity of this recipe.
Ketchup can be processed safely in a water bath canner.
This makes about 3 pints, which is a small batch. It can be processed in a water bath canner if you want to store it on the shelf. Or you can refill your ketchup bottle and store in the fridge.
Gather Your Canning Supplies:
- water bath canner
- canning jars
- canning seals and rings
- jar lifter
- canning funnel
- large pot
- large spoons
- sharp knife
- towels and dish cloths
- food mill
- Crockpot (optional, but very helpful – see details below)
- 4 quarts chopped tomatoes (or tomato puree)
- 1 cup chopped onion
- 1/2 cup chopped sweet pepper
- 1 1/2 cups vinegar
- 1 Tbsp. canning salt
- 1/4 tsp. ground allspice
- 1 stick cinnamon
- 3/4 cup sugar
Start by preparing jars, and get water in your canner heating. (See water bath canning for full directions.)
First, Make a Tomato Puree
Combine 1 quart of the tomatoes, all of the onions and sweet pepper in a large pot. Simmer until vegetables are soft. Then press all tomatoes, and the tomato mixture you just made with onion and sweet pepper mix, through a food mill to remove seeds and/or skins.
Optional – If your tomatoes are already pureed and are skinless and seedless, you don’t have to run it all through the food mill. Do run the mixture with the onion and vegetables through the mill. You want the puree to be very smooth.
These directions start from fresh tomatoes that create the tomato puree. If you already have puree or chopped/peeled (which canned tomatoes would be), then you can start from that point in the recipe instead.
Bring all this to a boil in a stockpot. Boil rapidly until thickened, stirring often. It will reduce the quantity by about half. This may take an hour or so.
Second, Make Your Ketchup
Add vinegar, salt, sugar and other seasonings. Add cinnamon stick.
Place sauce in a slow cooker on high with the cover removed. Cook until thickened to your desired consistency, again stirring often. This may take another hour or even several hours.
You can then put into a jar and refrigerate for use, or you may process in pint jars. I saved my last ketchup bottle from the store and refilled it from this recipe, and then just stored it in the fridge.
Canning Homemade Ketchup
If you want to process for storage on the shelf, use the following directions.
Pour hot ketchup into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler. Wipe rims clean and process according to water bath canning directions.
Process pints for 10 minutes, adjusting for altitude according to the chart below. For more information on why this is important, see this altitude adjustments page.
Homemade Ketchup Recipe
Bold and flavorful, Homemade Ketchup is easy to make and elevates burgers, fries and so much more. Try this easy tomato ketchup recipe and see for yourself.
That&rsquos ketchup. Homemade ketchup! Yum.
A few years ago, when I first started to rid my house of processed foods, I pondered making my own condiments like ketchup, but that seemed like too much when there were acceptable organic versions available in most stores.
Of course, we soon learned that some of those organic versions of ketchup, in particular, left something to be desired in the taste category. Still, we found one we liked and stuck with it.
Fast forward to a few weeks ago, when one of my editors and I were talking about creative toppings for barbecued foods like burgers and hot dogs. The idea of homemade ketchup came up, and I couldn&rsquot get it out of my head. So, I started working on it, finding the right combination of seasonings to create a homemade ketchup recipe that my family would love.
Once I set to making it, I discovered that tomato puree worked as a perfect base for this homemade ketchup recipe since it could be combined with seasonings and reduced pretty easily &mdash no blending necessary.
Just whisk the ingredients together while heating, continuing to whisk occasionally to keep it from burning or otherwise overcooking. Cook, letting it boil down (with a splatter guard, of course!), until it&rsquos a good, thick-ish consistency.
See? This easy homemade ketchup recipe is totally doable.
One safety note: be warned that when making this tomato ketchup recipe, it&rsquos best to remove the pan from the heat and wait a few seconds to remove the splatter guard for whisking. The mixture boils rapidly and that will help you avoid getting burned. Return the pan to the heat when you are ready to cook again.
The result is a fragrant, well-seasoned homemade tomato ketchup that is great on fries, hot dogs, burgers and more. Just spoon a little on and go. You&rsquoll never want to go back.
This easy tomato ketchup recipe will have your family raving. And you&rsquoll be secure in the knowledge that the quandary of how to make homemade ketchup isn&rsquot so hard at all.