Ketchup from a Vermont Kitchen
Recipe Type: Condiment
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1 quart
Homemade ketchup is better than anything from the market!
  • 1 – 28 ounce can pureed tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic
  • ½ cup cider vinegar
  • ¼ cup light brown sugar
  • 1 Tablespoon dry mustard
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon celery seed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • sea salt to taste
  1. Combine all the ingredients, except the salt and pepper, in a slow cooker.
  2. Set the slow cooker on high, cover and cook for two hours, stirring occasionally.
  3. Remove cover and continue cooking on high, for forty-five minutes until it ‘plops’ off a spoon.
  4. Add black pepper and salt to taste and cool.
  5. Transfer to a wide mouth quart jar and put it in the fridge.
Recipe by Honest Cooking at