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Slow Cooker Ketchup Recipe

Slow Cooker Ketchup Recipe - Easy Family Meal

The most overlooked condiment deserves a deep dive. Slow cooker ketchup takes a beloved classic and transforms it into something truly special. For years, I've relied on store-bought options, but there came a moment when I needed to create something fresh and full of flavor. 
That’s when I discovered the magic of crafting ketchup in a slow cooker. The smell of simmering tomatoes fills the kitchen, and you can’t help but feel a wave of nostalgia as childhood memories flood back. 
this isn’t just any ketchup; it’s a labor of love that enhances any table and tackles rosier flavors that process varieties simply do not offer.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Course: Condiment
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1/2 teaspoon celery seed
  • 2 teaspoons fine sea salt
  • 1 tablespoon grated ginger
  • 1/4 cup dark brown sugar
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black peppercorns
  • 1/2 cup diced onion
  • 1/2 teaspoon whole allspice berries
  • 1/2 teaspoon whole cloves
  • 2/3 cup apple cider vinegar
  • 4 pounds of assorted tomato paste or blended tomato varieties
  • 1 crushed cinnamon stick

Method
 

Step 1: Prepare Your Tomatoes
  1. Start by washing the tomatoes thoroughly. If you prefer a smoother consistency, peel them first (although the skins can be left on if you don’t mind some texture). Cut the tomatoes into quarters and toss them into the slow cooker.
Step 2: Chop and Add the Vegetables
  1. Next, dice the onion. I like to do this finely to ensure it dissolves nicely during cooking. Toss the diced onion into the slow cooker with the tomatoes. This mixture will be the base of your ketchup and contributing flavors early in the cooking process is vital.
Step 3: Measure and Add the Seasonings
  1. Now, it’s time to infuse your ketchup with flavor. In a small bowl, combine the brown sugar, apple cider vinegar, grated ginger, celery seed, smoked paprika, bay leaf, black peppercorns, allspice berries, cloves, and cinnamon stick.
    Mix them a bit to distribute the sugar, then pour everything into the slow cooker.
Step 4: Stir and Set
  1. Give everything a good stir to ensure all the ingredients are well combined. Then, cover the slow cooker with its lid. Cook on low for about 6 to 8 hours. The longer you cook it, the deeper the flavors become.
Step 5: Blend and Strain
  1. Once cooked, remove the bay leaf and cinnamon stick. Using an immersion blender, blend the ketchup until smooth. If you prefer a chunkier ketchup, blend it less. If you want it even smoother, pour it through a fine mesh sieve to remove any leftover solids.
Step 6: Taste and Adjust
  1. Before you store it, taste your ketchup. If it needs more balance, a touch more sugar or vinegar can do the trick. Adjust according to your preference.
Step 7: Cool and Store
  1. Let the ketchup cool to room temperature before transferring it to airtight jars or containers. Store in the refrigerator for up to 3 weeks. You can also freeze it for longer storage.

Notes

  • Choosing Tomatoes Wisely: Use fresh, ripe tomatoes for optimal flavor. If you’re in a pinch, canned tomatoes can work. Just aim for high-quality varieties without additives.
  • Balancing Flavors: Don’t hesitate to experiment with the sugar and vinegar ratios. Do you like it sweeter or more tangy? It's all up to personal taste.
  • Spices Galore: Spice blends can vary. Feel free to adjust according to what you have on hand. Add garlic powder or even a splash of Worcestershire sauce for added depth.
  • Consistency Considerations: If your ketchup is too runny, cook it longer with the lid off to allow for evaporation. Conversely, if it’s too thick, add a little water or additional vinegar to loosen it up.
  • Can I Can It?: If you’re ballsy, you can can your ketchup using proper canning methods and equipment. Just ensure everything is sterilized.