4
1 rating

Slow Cooker Paleo Ketchup

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!

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Ingredients

  • 1 (28 oz) can organic tomato puree
  • 2 Tablespoons 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

Directions

Directions

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.

Nutritional Facts
Servings10
Calories Per Serving40
Total Fat0.3g0.4%
Sugar5gN/A
Protein2g3%
Carbs9g3%
Vitamin A23µg3%
Vitamin B60.1mg5.9%
Vitamin C10mg16%
Vitamin E2mg9%
Vitamin K4µg4%
Calcium21mg2%
Fiber2g8%
Folate (food)11µgN/A
Folate equivalent (total)11µg3%
Iron2mg9%
Magnesium22mg6%
Niacin (B3)1mg6%
Phosphorus39mg6%
Potassium405mg12%
Sodium237mg10%
Zinc0.3mg2.3%