Description
This homemade ketchup from a Vermont kitchen is a delightful twist on the classic condiment, offering a rich, tangy flavor that surpasses any store-bought version.
Ingredients
Scale
- 1 – 28 ounce can pureed tomatoes
- 1 medium onion, diced
- 2 cloves garlic
- 1/2 cup cider vinegar
- 1/4 cup light brown sugar
- 1 Tablespoon dry mustard
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon celery seed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- sea salt to taste
Instructions
- Combine all the ingredients, except the salt and pepper, in a slow cooker.
- Set the slow cooker on high, cover, and cook for two hours, stirring occasionally.
- Remove the cover and continue cooking on high for an additional 45 minutes, stirring occasionally, until the mixture has thickened to your desired consistency.
- Season with salt and pepper to taste.
- Allow the ketchup to cool before transferring it to jars for storage.
Notes
This ketchup can be served warm with meatloaf or used cold on sandwiches. It can also be stirred into hot buttered pasta for a unique twist. Store in the refrigerator for up to a month. For a smoother texture, blend the mixture after cooking and before cooling.
- Prep Time: 5 minutes
- Cook Time: 2 hours 45 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 4
- Sodium: 200
- Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0