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Make your own ketchup recipe in a slow cooker

Make your own ketchup: Check out local antique shops or yard sales for fun storage bottles. People have shelves of these jars and when they want to get rid of them- BINGO!
Make your own ketchup: Check out local antique shops or yard sales for fun storage bottles. People have shelves of these jars and when they want to get rid of them- BINGO!

Ketchup is a condiment that Americans treasure about as much as apple pies and hamburgers. Have you ever considered making your own ketchup? When you make ketchup from scratch, it’s easy and you are able to control the ingredients that your family will consume.

Homemade ketchup

What if we told you it will taste just as good as the name brand thick ketchup; it will contain no high fructose corn syrup and can be made without sugar or artificial sweeteners; and it will be made in the slow cooker so you will not have to spend hours stirring like your grandma used to do?

A strange twist for a ‘Girl’s night in’ party, why not gather the girls and make ketchup? Yes, it’s completely out of the ordinary and the girls may all think you’ve lost your mind; but think about how funny this could turn out to be. A lot of good stories could come out of “the night we made ketchup from scratch”.

Make your own ketchup in your slow cooker


  • 2 (28 ounce) cans peeled ground tomatoes
  • 1/2 cup water, divided
  • 2/3 cup white 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 finely ground black pepper
  • 1 whole clove


  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. (Yes, do not put the lid on your slow cooker)
  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.

Editor’s Notes:

  • You can skip the white sugar and use 1/3 cup of honey in its place
  • If you are considering making a large quantity, go for it. This freezes very well.

Nutritional Values:

  • Calories 16 cal
  • Carbohydrates 3.9 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0.4 g
  • Protein 0.5 g
  • Sodium139 mg

Making your own ketchup is probably the last thing you would think of making from scratch, but why not? You can snazzy it up with your favorite spices, freeze some and put some in a jar for housewarming presents. These almost lost and forgotten recipes that our grandmothers and great grandmothers used to use should be preserved and passed along to future generations. If there isn’t a recipe in your grandmother’s recipe box for ketchup, feel free to add this one to the collection.


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