Learn how to create your own ketchup from fresh tomatoes and put it to good use!
It’s a versatile condiment that you can use all the time. You’ll go through a bottle in no time eating hot dogs, hamburgers, and fries.
The greatest part is that it can be made in your slow cooker.. No more waiting for it to decrease and thicken while hunched over a hot fire for hours on end.
So, the next time you want to have ketchup on a hamburger, hot dog, or French fries, make sure it’s homemade!
INGREDIENTS:
- 4 lbs. of paste tomatoes, stems removed and quartered
- 2/3 cup of white sugar or 1/3 cup of honey
- 1/4 cup white vinegar, distilled
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 3/4 tsps salt
- 1/8 tsp celery salt
- 1/ 8tsp mustard powder
- 1/4 teaspoon black pepper, finely ground
- 1/4 tsp cayenne pepper powder
- 1 whole clove
INSTRUCTIONS
- Puree the quartered tomatoes in a high-speed blender or food processor (with the skin and seeds still on the tomatoes). Place the tomatoes in the slow cooker.
- Whisk together honey/sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove.
- Cook, uncovered, on high until the mixture is reduced by half and very thick, about 20 minutes. This will take 10 to 12 hours.
- To blend the components, use an immersion blender or a high-speed blender filled no more than halfway with the mixture, working in batches as needed.
- If required, strain the ketchup through a strainer and press the mixture with the back of a ladle to remove any leftover skins or seeds.
- Pour the strained ketchup into a basin. Allow it cool completely before tasting and adjusting seasonings to taste. As desired, season with extra salt, black pepper, or cayenne pepper.
Note: In place of the fresh tomatoes, you can use 2 (28 ounces) cans of crushed tomatoes.