When you can offer guests a home-cooked option instead of the store bought version, it will always impress them. But homemade doesn’t have to mean harder than usual. This simple slow cooker tomato ketchup recipe is just as good (if not better) than the bottled stuff, and you’ll be able to say you made it!
— Shelby Kinnaird
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- One 28-ounce carton or can of chopped tomatoes
- 1 small sweet onion, coarsely chopped
- 1 medium shallot, chopped (optional)
- 1/2 cup jalapeño-infused white balsamic
- 1/4 cup light brown sugar
- 1/2 teaspoon dry mustard
- 1/4 Teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground red pepper flakes
- 1/4 teaspoon sea salt
- freshly ground pepper
In a blender or food processor, combine tomatoes, onion, shallot (if using), vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves and red pepper flakes. Blend until puréed.
Pour mixture into slow cooker. Cover and cook on HIGH, scraping down the sides and stirring a few times, for about 2-1/2 hours.
Remove the lid and continue to cook the ketchup on HIGH, scraping down the sides and stirring a few times, for about an hour or until the ketchup is the consistency you want. (Test to see if it “plops” off a spoon.) Season with salt and pepper.
Turn off the slow cooker and let the ketchup cool to room temperature in the crock. Scrape into a glass jar. Serve warm, at room temperature or cold from the refrigerator. Store, covered, in the refrigerator for up to two months (but it won’t last that long).