Crockpot Ketchup


 

ketchup with bottles

I’m sure you’ve had homemade ketchup in restaurants at least once. It usually comes with hand-cut rosemary & truffle oil fries, stuffed into a crazy container that looks like a damaged slinky.

This is way better than that. Doubtless there are quicker recipes for ketchup, but the long, slow cooking always makes for better flavors, especially with tomatoes.  Since most of the work is done by the crockpot, it falls into the category of “pretty easy to make.”

Homemade Crockpot Ketchup: 

  • ½ tsp celery seed
  • ½ tsp salt
  • ¼ tsp cumin
  • ⅛ tsp pepper
  • ⅛ tsp turmeric
  • pinch cayenne pepper
  • ¼ tsp mustard powder
  • 1 small clove garlic, crushed
  • 2 Tbsp diced onion
  • 1 Tbsp sugar
  • 36 oz tomatoes (about 4 medium)
  • ¾ cup cider vinegar (reduced to 1/2 cup)

Makes 1 ½ – 2 cups. Adapted from here.

Boil the tomatoes whole for 30-45 seconds and then immediately place in cold water. The skins will peel off easily.

peel tomatoes

Cut each tomato in halves or quarters and squeeze out the seeds.

squeeze out tomato seeds

Add the celery seed to a small piece of cheesecloth, or a cloth teabag. Tie it tightly so the seeds don’t escape. Simmer with the vinegar in a small pan for 30 minutes. It will reduce, but that’s fine since you only need 1/2 cup.

Meanwhile, in a large pan, simmer the tomatoes with the onion, salt, pepper, garlic, cayenne, mustard and sugar. Cook for 20-30 minutes over medium heat until mushy.

Press the cooked tomatoes through a sieve.

strain tomato juice

Pour the strained tomato juice into the crockpot.  Pull out the celery seeds and add ¼ cup vinegar to the crockpot with the tomatoes.

Let it cook on low for 2 hours with the lid half on, until it thickens into a nice ketchup consistency. Keep in mind it will thicken a bit more after it cools.

ketchup on chicken sausage sandwich

Store ketchup in a sealed container in the fridge for up to a couple weeks.

ketchup on chicken sausage sandwich

 

 

Crockpot Ketchup
 
Author:
Recipe type: Sauce
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
This ketchup is low on sugar but not on flavor. Slow cooking allows the spices to combine, creating a great tasting ketchup.
Ingredients
  • • ½ cup cider vinegar
  • • ½ tsp celery seed
  • • ½ tsp salt
  • • ¼ tsp cumin
  • • ⅛ tsp pepper
  • • ⅛ tsp turmeric
  • • pinch cayenne pepper
  • • ¼ tsp mustard powder
  • • 1 small clove garlic, crushed
  • • 1 Tbsp diced onion
  • • 1 Tbsp sugar
  • • 36 oz tomatoes (about 4 medium)
Instructions
  1. Boil the tomatoes whole for 30-45 seconds and then immediately place in cold water. The skins will peel off easily. Cut each tomato in halves or quarters and squeeze out the seeds.
  2. In a large pan, simmer the tomatoes with the onion, salt, pepper, garlic, cayenne, mustard and sugar. Cook for 20-30 minutes over medium heat until mushy.
  3. While the tomatoes cook, add the celery seed to a small piece of cheesecloth, or a cloth teabag. Tie it tightly so the seeds don’t escape.
  4. Simmer with the vinegar in a small pan for 30 minutes. It will reduce, but that’s fine since you only need ¼ cup.
  5. Press the cooked tomatoes through a sieve. Pour the strained tomatoes into the crockpot.
  6. Pull out the celery seeds and add ¼ cup vinegar to the crockpot with the tomatoes.
  7. Let it cook on low for 2 hours with the lid partially covering, until it thickens into a nice ketchup consistency. Keep in mind it will thicken a bit more after it cools.
  8. Keep in a sealed container in the fridge for up to a couple weeks.

 

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