Slow cooker homemade tomato ketchup

    12 hours 10 min

    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.

    14 people made this

    Serves: 48 

    • 1.6L pureed tomatoes
    • 120ml water
    • 125g granulated sugar
    • 180ml white vinegar
    • 1 teaspoon onion granules
    • 1/2 teaspoon garlic powder
    • 1 3/4 teaspoons salt
    • 1/8 teaspoon celery salt
    • 1/8 teaspoon mustard powder
    • 1/4 teaspoon finely ground black pepper
    • 1 whole clove

    Prep:10min  ›  Cook:12hr  ›  Ready in:12hr10min 

    1. Pour pureed tomatoes into slow cooker. Swirl water in empty tomato jars/cartons and pour into 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. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
    3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
    4. Ladle the ketchup into a fine sieve and press mixture with the back of a ladle to strain out any skins and seeds.
    5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper or cayenne pepper.

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    Reviews in English (77)


    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)

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