This ketchup actually comes close to the big brands in terms of taste, texture and colour. Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
Wow! This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like the bottled stuff. I skipped the white sugar & put in 1/3 c of honey instead, to make it even less processed. Canned crushed tomatoes made it easier to strain at the end, and the consistency is pretty good. I would skip the added water next time when using the honey. This is a keeper! I'm so excited that I found this recipe & it was so easy using the slow cooker. - 30 Jan 2014 (Review from Allrecipes US | Canada)
This turned out great! I used minced green onions, garlic, and celery instead of the garlic powder, onion powder, and celery salt. I didn't puree it because I kind of like the chunky consistency. I think next time I will try peeled pureed tomatoes and cut the sugar a bit. All in all, easy and delicious! - 20 May 2013 (Review from Allrecipes US | Canada)
I do a couple things just a little differently. I made a gallon, and froze the extra. Let me say that my Favorite Ketchup by Far- is the recipe for fermeted ketchup in Nourishing Traditions. It's EASY and tastes better than anything you can fathom when thinking Ketchup. But I hate to cook a fermented food and I needed a cookable Ketchup for BBQ Sauce. So- I made this, and it turned out great- but I carried over some ideas from my favorite Ketchup. To the Gallon I used 1/2 cup Fish Sauce, skipped the clove, and used 1 cup honey in place of 2 cups sugar. I used some red wine and some white wine vinegar (just because it's what I had)- it turned out as good as Heinz, and Almost as good at the Fermented stuff I make from NT. Good stuff- no corn syrup, no junk. Also, if you used strained tomatoes you don't have to strain when you're done. Just put all the ingredients in the crock pot, leave the lid off and it's done in a few hours. Worth it- as long as you make a lot and freeze the extra. - 23 Mar 2014 (Review from Allrecipes US | Canada)