Homemade Ketchup

1. 1

   Pour the crushed tomatoes into the slow cooker. Rinse each emptied can with 1/4 cup water and add that to the slow cooker. Add the sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.

2. 2

   Cook on High, uncovered, until the mixture is reduced by half and very thick, 10 to 12 hours, stirring about every hour.

3. 3

   Blend with an immersion blender for about 20 seconds to smooth the ketchup's texture.

4. 4

   Ladle the ketchup into a fine strainer and press it with the back of the ladle to remove any skins and seeds.

5. 5

   Transfer the strained ketchup to a bowl. Let it cool completely.

• Calories 22.38 kcal Low Source
• Protein 0.56 g Low Source
• Carbs 5.64 g Moderate
• Total Fat 0.09 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 67.57 mg Low Source
• Fiber 0.66 g Low Source
• Sugar 4.46 g Moderate
• Added Sugar 0.1 g Low Source
• Calcium 11.91 mg Low Source
• Iron 0.44 mg Low Source
• Potassium 98.96 mg Low Source
• Vitamin A 3.83 mcg_rae Low Source
• Vitamin C 3.06 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅