Slow Cooker Paleo Ketchup

Slow Cooker Paleo Ketchup
4 from 1 ratings
Once you try this slow cooker paleo ketchup you will never go back to the store bought stuff!! This recipe makes several jar so you can share them with your friends! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 1 (28 oz) can organic tomato puree
  • 2 tablespoon tomato paste
  • 1/2 cup water
  • 1 small onion, chopped
  • 1/2 cup cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  1. Directions
  2. Place all ingredients into a medium Slow Cooker (at least 4 1/2 quarts). Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processor and puree until smooth. Return to crock (if you used a blender or food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency. You want it to be nice and thick. Place into clean pint jars or freezer safe containers. Refrigerate or freeze. This will keep in the refrigerator for about 2 months.