How to make it

  • In a food processor, combine the tomato puree, onion, and shallot, and process just until smooth.
  • Add the vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves, and pepper flakes, and pulse to combine.
  • Pour into the slow cooker. Cover and cook on HIGH for 2 to 2 1/2 hours, stirring occasionally.
  • Remove the lid and continue to cook the ketchup on HIGH, stirring a few times, until the mixture has thickened to the desired consistency, 30 minutes to 1 hour. You want it to be able to plop off a spoon.
  • Season with salt and pepper.
  • Turn off the cooker and let the ketchup cool to room temperature in the crock.
  • Scrape with a spatula into a spring-top glass jar.
  • Store, covered, in the fridge for up to 2 months.

Reviews & Comments 2

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    " It was excellent "
    tuilelaith ate it and said...
    I must try this. I am looking for a great ketchup recipe. I made one but it was to thick. I need to pour it all back into a pan and add some tomato juice. I just want to be able to squeeze it out of the bottles I saved to put it in!!!! This will be a try for sure!!!!
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    " It was excellent "
    dollhead ate it and said...
    Sounds yummy to me. I will try it soon.
    Was this review helpful? Yes Flag

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