Description
Thick, savory and so delicious, this homemade ketchup elevates everything from plain potatoes to meatloaf to hot dogs.
Ingredients
Units
Scale
- 64 oz canned tomatoes (with the juice)
- 1/2 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 2/3 cup granulated sugar
- 2 TB light brown sugar
- 2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp celery salt
- 1/8 tsp mustard powder
- 1/8 tsp ground cloves
Instructions
- Combine all ingredients in a slow cooker. Cook on high, uncovered, for 12 hours, stirring every hour. The ketchup should be thick and reduced by more than half. Smooth out the texture with an immersion blender, or carefully transfer the ketchup to a countertop blender and smooth out the consistency. Pass the ketchup through a fine mesh strainer to catch any skins or seeds.
- If canning, add to clean pint jars, seal and process in a boiling water bath for 20 minutes. If refrigerating, keep covered and use within 6 months.
Nutrition
- Serving Size:
- Calories: 25
- Sugar: 4.4 g
- Sodium: 66.9 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 0.9 g
- Protein: 0.9 g
- Cholesterol: 0 mg