Everyday Meals

Homemade Ketchup


  • 2 (28 ounce) cans peeled ground tomatoes
  • ½ cup water, divided
  • ⅔ cup white sugar
  • ¾ cup distilled white vinegar
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ¾ teaspoons salt
  • ⅛ teaspoon celery salt
  • ⅛ teaspoon mustard powder
  • ¼ teaspoon finely ground black pepper
  • 1whole clove
  • Directions

  • Step 1

    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.


  • Step 2

    Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.

  • Step 3

    Smooth the texture of the ketchup using an immersion blender, about 20 seconds.

  • Step 4

    Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.

  • Step 5

    Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

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