Crock Pot Ketchup Recipe
When it comes to condiments, ketchup is a must-have for sauces, spreads and sides, but most of what’s available at the supermarket is chock full of sugar and salt. Keep your nutrition in check by avoiding the store-bought stuff and opt instead for this delicious and healthful homemade ketchup by Swerve.
- 2 (28 ounce) cans peeled tomatoes
- ¼ cup water, divided
- 2/3 cup Swerve, Confectioners
- ¾ cup distilled vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon mustard powder
- ¼ teaspoon finely ground pepper
- 1 whole clove garlic
- Pour tomatoes into crockpot. Swirl 1/8 cup water in each empty can and pour into slow cooker. Add remainder of ingredients and mix together with a spoon or spatula.
- Cook on high for 10 to 12 hours, uncovered (you want the liquid to evaporate). Stir every hour or so to combine flavors. It also helps to press on tomatoes until they break apart near the end of the cooking timeline.
- Once ketchup has thickened, pour into your blender or food processor, and puree until you get the consistency you want.
- Once pureed, if you want to avoid any seeds or peels, spoon the ketchup into a fine strainer and press mixture with back of ½ cup measuring cup and strain into a bowl.
- Cool completely before tasting and add a little more salt and pepper to your taste.
- Refrigerate in container or covered bowl for up to a week.