Homemade Ketchup
This homemade ketchup is a delicious and easy way to add flavor to your meals. It's made with simple ingredients like tomatoes, sugar, vinegar, and spices, and it cooks in the slow cooker for 10-12 hours, so you can set it and forget it.
This homemade ketchup is a delicious and easy way to add flavor to your meals. It's made with simple ingredients like tomatoes, sugar, vinegar, and spices, and it cooks in the slow cooker for 10-12 hours, so you can set it and forget it.
- Carbohydrate 68.0134086792074 g
- Cholesterol 0 mg
- Fat 2.1388871388426 g
- Fiber 7.56552237268644 g
- Protein 7.13090536107801 g
- Saturated Fat 0.301771819440433 g
- Serving Size 1 1 cup (660g)
- Sodium 82.7446840919517 mg
- Sugar 60.447886306521 g
- Trans Fat 0.64658059721594 g
- Calories 299 calories
Step-by-step
- 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.
A raw ingredient list cannot explain the physical transformation required to turn canned tomatoes into a condiment with structural integrity. Extended open-lid cooking drives off excess moisture through evaporation, concentrating natural pectin while the vinegar provides acid to balance the sugars. Set the slow cooker to high and leave the lid off entirely. Trapped steam will prevent the necessary reduction. Cook the mixture for ten to twelve hours until the volume drops by half. Stirring periodically prevents scorching at the edges where heat concentrates. Once reduced, process the hot mixture with an immersion blender for exactly twenty seconds to break down solid plant cell walls without introducing excessive air. Pass the pureed tomato through a fine wire mesh strainer using the back of a ladle to strip away residual fibrous skins and seeds that ruin a smooth mouthfeel. Chill the finished condiment completely before final seasoning adjustments, because cold temperatures dull perception of salt and heat.
