@aannmiller
Ingredients
Servings:
3 cups
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
1. Pour tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
2
2. Cook on High, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
3
3. Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.
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4. Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
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5. Transfer strained ketchup to a bowl. Cool completely.
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6. Taste and adjust salt, black pepper, and cayenne pepper as desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories356kcal17%
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Fat0g0%
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Saturated Fat0g0%
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Carbohydrates88g4%
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Fiber3g0%
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Sugar79g3%
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Protein2g0%
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Cholesterol0mg0%
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Sodium1,431mg71%
Percent Daily Values are based on a 2,000 calorie diet.