Crock Pot Ketchup Recipe – How to Make Ketchup From Fresh Tomatoes

Making your own ketchup is surprisingly simple and easy to do, especially when you make it in a crock pot. In fact, in just 20 minutes you will have all the ingredients prepared and ready to go in the slow cooker.

Once the tomatoes cook down and thicken you will have a delicious homemade condiment to use on hot dogs, hamburgers, French fries and more! Best of all you can customize the seasonings to make the ketchup exactly how you prefer.

With complete control over the ingredients, you can adjust the sweetness, spiciness, and tang to perfectly suit your taste. And because this recipe is so easy to make you can always have a fresh ketchup in your refrigerator all year long!

Why Make Your Own Ketchup?

Although ketchup is fairly inexpensive and is easy to find at any grocery or convenience store, there are many advantages to making homemade ketchup, especially when it is so easy to do in a crock pot.

No Corn Syrup And No Preservatives

High Fructose Corn Syrup is still being used and is listed as one of the main ingredients in many commercial brands. In addition, many of them also contain preservatives and additives to keep the bottles shelf-stable for many months.

However, when you make your own ketchup you can control the ingredients and avoid any unwanted additives.

Superior Flavor

Manufacturers often use less expensive, less flavorful tomato concentrates or off-season tomatoes in their products. To make up for the lack of natural flavor they use other items to enhance the taste.

When you make your own ketchup you can choose to use ripe, in-season tomatoes which will give you the best flavor.

Customization

As mentioned above, when making ketchup in your own kitchen you have complete control over the ingredients. Just like when you make Homemade Bloody Mary Mix you can adjust the sweetness, saltiness, and spiciness to your exact preferences.

This is especially beneficial for those who are health-conscious and want to limit sugar or sodium intake in their diet. Although it is also a great way to customize the taste when you can’t find exactly what you are looking for on store shelves.

Easy To Make

Unlike many Ketchup recipes that require you to stand over a hot steaming pot on the stove, this recipe requires very little attention because it is made in your crock pot. All you have to do is puree the tomatoes and stir in the remaining ingredients.

Then let the mixture cook down overnight until it thickens. Puree it one last time and you have homemade ketchup!

Store it in the refrigerator and use it on your favorite foods. Or you can store it glass ketchup bottles, make your own label – and REALLY impress your friends!  See Affiliate Link : Glass Ketchup Bottles

What Tomato Varieties Make The Best Crock Pot Ketchup?

The best tomatoes for crock pot ketchup are varieties that are meaty and have a high solids content, meaning they have less water. These tomatoes will thicken up the ketchup naturally as they cook down in the slow cooker, reducing the amount of cook time required.

Roma tomatoes: A classic choice for sauce making, Roma tomatoes are known for their low water content, concentrated flavor, and fewer seeds.

San Marzano tomatoes: These Italian plum tomatoes are highly prized for their intense sweetness and low moisture content, perfect for turning into ketchup.

Paste tomatoes: These are a general category of tomatoes bred specifically for sauce making. They tend to be elongated with fewer seeds and cavities, resulting in a thicker sauce. There are many varieties within this category, so check the specific descriptions when selecting.

You can also use other tomato varieties to make ketchup, but you will need to adjust the cooking time to allow for liquid to evaporate. However, be sure to choose a tomato variety that has good flavor.

Beefsteak tomatoes: These large, juicy tomatoes are delicious for fresh eating but tend to be high in water content, so your crock pot ketchup may take longer to cook down. (See Our Related Article: The 5 Best Beefsteak Tomato Varieties To Grow In Your Garden)

Heirloom tomatoes: Heirloom tomatoes come in a wide variety of shapes, sizes, and flavors. Some heirloom varieties can be meaty with lower moisture content, while others may be juicier. If you choose to use heirlooms for ketchup, select varieties known for their drying properties, such as Black Krim.

Crock Pot Ketchup Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 4 lbs. paste tomatoes, stems removed and cut into quarters*
• 1/3 cup honey (or 2/3 cup granulated sugar)
• 3/4 cup distilled white vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 3/4 teaspoons salt
• 1/8 teaspoon celery salt
• 1/8 teaspoon mustard powder
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon cayenne pepper powder
• 1 whole clove

**Note – you can substitute 2 (28 ounce) cans peeled crushed tomatoes in place of the fresh tomatoes.

INSTRUCTIONS

Place quartered tomatoes into a high speed blender or food processor and puree (skin and seeds still on the tomatoes). Pour the tomato puree into your slow cooker.

Add honey/sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove – whisk to combine.

Cook on high (do not cover) until the mixture reduces by half and is very thick, stirring occasionally. This will take approximately 10 – 12 hours.

Use an immersion blender or place the mixture no more than half full in a high speed blender, working in batches as needed, to blend ingredients.

If necessary, ladle the ketchup into a strainer and press the mixture with the back of the ladle to strain out any remaining skins or seeds.

Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust seasonings to taste. Add additional salt, black pepper, or cayenne pepper as desired.

When you have the taste of the ketchup exactly how you prefer ladle the mixture into a mason jar or squeezable ketchup container. Store in the refrigerator for up to 3 months.

Optional Canning Instructions

Although you can make and store the crock pot ketchup in the refrigerator, if you make a larger batch you may want to can the ketchup to be shelf stable. In order to do so place the strained ketchup in a pot and heat to boiling, stirring frequently to prevent burning.

Then pour the ketchup in sterilized half-pint or pint jars, leaving 1/2 inch headspace at the top. Wipe the rim clean, and add the lid and ring to finger tight. Process in a hot water bath for 15 minutes.

Be sure to adjust for altitude as necessary. Remove the jars and place on a thick towel for 24 hours. Check the lids to make sure they have a good seal and store in a cool dark place.

ENJOY!

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