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
Units
Scale
- 1 - 28 oz (795 g) can pureed tomatoes
- 1 medium onion, diced
- 2 cloves garlic
- 1/2 cup (120 ml) cider vinegar
- 1/4 cup (60 ml) light brown sugar
- 1 tbsp dry mustard
- 1/4 tsp ground allspice
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp celery seed
- 1/4 tsp red pepper flakes
- 1/4 tsp 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