Most people love ketchup and always have it on hand. Try making your own. It’s really easy in a slow cooker because it cooks while you’re away. This recipe has a smoky flavor, but you can make your own signature ketchup by omitting some or all of the spices in the recipe and adding curry powder or roasted garlic instead. You are only as limited as your imagination.
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| Try Making Your Own Homemade Smoky Ketchup |
- 2 tablespoons (30 ml) olive oil
- ½ small onion, minced
- 2 cloves garlic, minced
- 1 can (20 ounces, or 560 g) crushed tomatoes (fireroasted, if possible), drained
- 2 tablespoons (32 g) tomato paste
- ½ cup (115 g) packed brown sugar
- ½ cup (120 ml) apple cider vinegar (or white vinegar or rice vinegar)
- ½ teaspoon salt
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon allspice
- ¼ teaspoon celery seed
- ⅛ teaspoon dry mustard
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
Yield: 2 to 2½ cups (500 to 625 g)
- In a skillet, heat the oil over medium heat. Sauté the onion for 3 to 5 minutes, or until it’s translucent. Add the garlic and cook for about 1 minute more.
- In a slow cooker, combine all of the ingredients. Cook on low for 8 to 10 hours. If the ketchup is still too thin, turn the slow cooker to high and prop the lid up with the handle of a wooden spoon to allow some of the liquid to evaporate.
Recipe Tips!
- Only keep the amount of ketchup you will use in a week in the fridge. Store the rest in the freezer for up to 6 months.
- You can use Preserve-the-Harvest Diced Tomatoes on page 17 instead of canned crushed tomatoes. Just purée them first, or purée the batch of ketchup after cooking.
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