Slow Cooker Homemade Ketchup

Name: Slow Cooker Homemade Ketchup
Prep time: 2 h
Cook time: 12 h
Total time: 14 h
Yield: 3 (8 ounce) jars
Ingredients: 6 pounds ripe tomatoes; 1/2 large yellow onion; 2 fat cloves garlic; 1/2 cup sherry or apple cider vinegar; 1/2 cup dark brown sugar; 2 tablespoons jarred capers; 2-3 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1/2 teaspoon ground white pepper; 1/4 teaspoon allspice

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs
Cook Time
12 hrs
Total Time
14 hrs
Servings
3 (8 ounce) jars

Slow Cooker Homemade Ketchup

Benjamin Ramirez

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This slow cooker homemade ketchup is perfect for using up all those leftover summertime tomatoes. Why buy the bottled stuff when you can make it yourself?

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Ingredients

Servings

6 pounds ripe tomatoes
1/2 large yellow onion peeled and roughly chopped
2 fat cloves garlic peeled
1/2 cup sherry or apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons jarred capers with brine
2-3 teaspoons salt to taste
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/4 teaspoon allspice

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Instructions

Blanche the tomatoes in boiling water for 1-2 minutes.
Remove with a slotted spoon to a bowl, allow to cool a bit, then peel them.
Set the tomatoes in a colander over a clean bowl. Core them and cut into quarters, then squeeze as much liquid and as many seeds out of the tomatoes as possible.
Process the drained tomato chunks with the onion and garlic in a blender.
Pour the tomato puree into your crockpot and add the rest of the ingredients. Stir well to combine.
Cook on high for 10-12 hours. It will reduce, thicken and darken considerably during this time. Stir the ketchup occasionally, and feel free to taste and adjust the seasonings as it's coming along.
After the ketchup has finished cooking, allow it to cool before processing it in a blender for a minute or two to smooth it out.
Bring back to a boil in a small pot on the stove, then ladle hot ketchup into sterile 8 ounce jars (I used 3), leaving 1/2 inch headspace.
Remove any air bubbles by running a small knife around the inside of the jars.
Wipe rims, place lids on jars, and screw on the bands to fingertip tight.
Process in a boiling water bath for 10 minutes, then let jars rest for 5 minutes before removing from the water.
Cool at room temperature overnight, then check to make sure the jars have sealed.
Once opened, the ketchup should last for a couple of weeks.