Slow Cooker Ketchup

Featured in the Honolulu Star-Advertiser on September 28, 2016.



Slow Cooker Ketchup

  • 1 (28-ounce) can crushed tomatoes
  • 1/2 small sweet Ewa onion, diced
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • Pinch ground allspice


  1. Place all ingredients in a slow cooker and stir to combine.
  2. Set the slow cooker to LOW and cook uncovered until the ketchup has reduced and thickened, 6-7 hours.
  3. Using an immersion blender or a food processor, puree the ketchup to your desired consistency.
  4. Transfer ketchup to sterilized canning jars and process for long term storage or use other containers and store in the fridge once cooled.
  5. Mixture can be stored in the refrigerator for 10 days.

Makes 1 1/2 to 2 cups.

Tip: Try different flavored ketchups. Add in other seasonings to taste to give a kick to your homemade ketchup, such as curry powder, chipotle chili powder, grated fresh ginger, or a sriracha and honey mixture.

Approximate Nutrient Analysis per 2 Tablespoon serving:
35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein


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