DIY Ketchup: Crockpot Style
If you are like me, you need to have ketchup on your ketchup. You might have even been a ketchup bottle for Halloween. You’ve contemplated making your own, but thought you didn’t have the time. Well, if you have a crockpot, you have the time! Here’s how!
To make ketchup, you’ll need:
- About 10 hefty tomatoes of any variety
- 1/2 cup of water
- 2/3 cup of organic sugar
- 3/4 cup of distilled white vinegar
- 1/2 teaspoon of garlic powder
- 1 3/4 teaspoons of sea salt
- 1/8 teaspoon of celery salt
- 1/4 teaspoon of freshly ground black peppercorns
- 1 whole clove
While the original recipe states I’ll get 3 cups, I got about 2 cups of ketchup out of this recipe. And while it doesn’t sound like a lot, it tastes 46 times better than store-bought, and you’ll know exactly whats in it.
Once the tomatoes are peeled, mash them as best you can. Ground them up, have your dogs gnaw on them – the method is up to you.
Dig out your slow-cooker and make sure it’s clean and add all of the above ingredients, giving it a good stir to make sure everything is working in harmony.
Plug in your slow-cooker, set it on high (uncovered) until it appears that half of your ketchup is missing, which usually takes between 10 and 12 hours. (You will want to stir the ketchup every hour, or every time you pause your movie to go pee.)
While I like the natural feeling of chunky ketchup, many prefer it to look and feel as processed as possible. At this point, you may want to use an immersion blender to get the mixture as smooth as you like. (This happens fairly quickly in under a minute or so.)
If you’re obsessive compulsive and really want your ketchup to look bottled, spoon the mixture into a fine strainer to remove all of the tomato seeds, cloves and other natural goodness you’ll be missing out on.
Of course, you can make your ketchup any way you want. I choose to add a bit of chipotle seasoning and it’s amazing.
Let me know how you do in the comments!
I found this original recipe on AllRecipes.com and have tailored it slightly on how I recommend you make them.