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Homemade Ketchup

Rated as 4.66 out of 5 Stars

"This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process."
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Ingredients

12 h 10 m servings 16 cals
Original recipe yields 48 servings (3 cups)

Directions

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  • Prep

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  1. Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  2. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 16 calories; 0 g fat; 3.9 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 139 mg sodium. Full nutrition

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Reviews

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  1. 89 Ratings

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Most helpful positive review

Wow! This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like ...

Most helpful critical review

I had a variety of different kinds and put them all together. Cut the stem ends off, cut them up and liquefy them, skins, seeds and all. Cooking it in a crockpot for 10 hours, and having to stir...

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Wow! This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like ...

I do a couple things just a little differently. I made a gallon, and froze the extra. Let me say that my Favorite Ketchup by Far- is the recipe for fermeted ketchup in Nourishing Traditions. ...

This turned out great! I used minced green onions, garlic, and celery instead of the garlic powder, onion powder, and celery salt. I didn't puree it because I kind of like the chunky consisten...

This reminds me of really good BBQ sauce! It was very sweet. I would like to also try it with less sugar. I used a saucepot instead which sped up the cooking process so I don't know what differ...

I have a question ( I have not yet tried this recipe). Could this be made in large amounts and then "canned" in a water bath like other veggies and fruits. I would love to make a big batch of ...

Chef John loved your video! I too am one more fool by making homemade ketchup, and I must say I'm sure glad I did it with your recipe. I used my own homegrown tomatoes, mashed and strained them...

First a quick note: if you are considering this for the first time and are looking at your standard-size cans of tomatoes: the recipe does call for 56 oz of canned tomatoes (so 4 regular size or...

I had a variety of different kinds and put them all together. Cut the stem ends off, cut them up and liquefy them, skins, seeds and all. Cooking it in a crockpot for 10 hours, and having to stir...

Thank you for this fantastic recipe! I've been looking to provide my family with heart healthy options in the way of ketchup (we love our ketchup)! Have tried many and have not been able to cons...