Homemade Slow Cooker Ketchup
- Prep Time: 1 hour
- Cooking Time: 8 hours
- Makes 3-4 cups
Whether you’re looking for a healthier or a more flavorful ketchup, this recipe has you “covered.” It’s 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, Floating Kitchen
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 “experimental cook and eater”, 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’s 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’t 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.