Slow Cooker Quick and Easy Tomato Ketchup

Slow Cooker Quick and Easy Tomato Ketchup

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In a blender or food processor, combine tomatoes, onion, shallot (if using), vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves and red pepper flakes. Blend until puréed.

Pour mixture into slow cooker. Cover and cook on HIGH, scraping down the sides and stirring a few times, for about 2-1/2 hours.

Remove the lid and continue to cook the ketchup on HIGH, scraping down the sides and stirring a few times, for about an hour or until the ketchup is the consistency you want. (Test to see if it “plops” off a spoon.) Season with salt and pepper.

Turn off the slow cooker and let the ketchup cool to room temperature in the crock. Scrape into a glass jar. Serve warm, at room temperature or cold from the refrigerator. Store, covered, in the refrigerator for up to two months (but it won’t last that long).

Fresh Tomato Ketchup Recipe

Some of you may have too many tomatoes right now, wouldn’t you like a fresh tomato ketchup recipe?

Why make ketchup? You can find it in the supermarket and it is inexpensive. You can even find organic brands. Certainly there are easier things to do with tomatoes like making caprese salad or gazpacho. Making homemade ketchup is kind of like my personal Everest.

I have been thinking about making my own ketchup for years. Ketchup didn’t seem like a food you could make like roasted chicken or meatloaf. This iconic sauce simply sprouted in the supermarket and you tossed in your cart.

Except, I met someone who made her own ketchup and sold it for $12 bottle. What? Artisan ketchup? That seems like an oxymoron! But, if she could make it – so could I.

When I began to research homemade ketchup, it became clear to me that I was going to have to use my slow cooker as it cooks for hours on the stove. I don’t have hours to hang out waiting for the ketchup to be done so slow cooker it is!

It turned out that I had most of the ingredients for ketchup already. I vowed to use less sugar (surprise!) and tried to design it to suit my tastes. I like food fairly spicy so the addition of cayenne and black pepper seemed good to me.

First, I pureed the tomatoes in my Blendtec (high power blender like a Vitamix). Then, I added all the ingredients and cooked on low for 12 hours.

You don’t have to seed or peel the tomatoes so the time spent on this project was minimal.

After I finished cooking it, I tasted it and decided that the “no sugar” option was too extreme. I added a tablespoon of molasses and a tablespoon of honey at this point.

Then, I had to reduce it. I balanced the top of the slow cooker with chopsticks above the ketchup and kept it on high for 6 hours – stirring from time to time as I walked by – until I had a thickened state. I kept tasting and adjusting until I had the most intense ketchup of my life.

I spooned it into some jars and put in my fridge to serve with eggs, potatoes, hamburgers, hot dogs, meat loaf, or whatever you like to pour this sauce on.

Unlike most Snack Girl recipes, this isn’t fast but it is fun. My kids liked my ketchup (though they said it was a little too spicy).

If you are up for adventure (not unlike climbing Everest) go ahead and give this a try. Don’t be afraid to add more salt, sweetener, pepper, or whatever you like to make it yours.

Have you ever made your own ketchup?

Homemade Ketchup Recipe

Bold and flavorful, Homemade Ketchup is easy to make and elevates burgers, fries and so much more. Try this easy tomato ketchup recipe and see for yourself.

That&rsquos ketchup. Homemade ketchup! Yum.

A few years ago, when I first started to rid my house of processed foods, I pondered making my own condiments like ketchup, but that seemed like too much when there were acceptable organic versions available in most stores.

Of course, we soon learned that some of those organic versions of ketchup, in particular, left something to be desired in the taste category. Still, we found one we liked and stuck with it.

Fast forward to a few weeks ago, when one of my editors and I were talking about creative toppings for barbecued foods like burgers and hot dogs. The idea of homemade ketchup came up, and I couldn&rsquot get it out of my head. So, I started working on it, finding the right combination of seasonings to create a homemade ketchup recipe that my family would love.

Once I set to making it, I discovered that tomato puree worked as a perfect base for this homemade ketchup recipe since it could be combined with seasonings and reduced pretty easily &mdash no blending necessary.

Just whisk the ingredients together while heating, continuing to whisk occasionally to keep it from burning or otherwise overcooking. Cook, letting it boil down (with a splatter guard, of course!), until it&rsquos a good, thick-ish consistency.

See? This easy homemade ketchup recipe is totally doable.

One safety note: be warned that when making this tomato ketchup recipe, it&rsquos best to remove the pan from the heat and wait a few seconds to remove the splatter guard for whisking. The mixture boils rapidly and that will help you avoid getting burned. Return the pan to the heat when you are ready to cook again.

The result is a fragrant, well-seasoned homemade tomato ketchup that is great on fries, hot dogs, burgers and more. Just spoon a little on and go. You&rsquoll never want to go back.

This easy tomato ketchup recipe will have your family raving. And you&rsquoll be secure in the knowledge that the quandary of how to make homemade ketchup isn&rsquot so hard at all.

Slow-Cooker Pulled Pork

The secret to really good pulled pork is cooking it low and slow. I know, I know&mdashit sounds somewhat tortuous if you're craving BBQ, like right now. But trust us, the wait is worth it in the end. Lucky for you, a slow cooker makes the drawn out process a breeze.

Make It Ahead

Pulled pork holds well in the fridge for 4 to 5 days, meaning if you're able to plan ahead, you can make this the night before no problem. It also freezes well! If you double the batch, save leftover in large freezer resealable bags.

Turn It Into A Sandwich

Seriously. This on a potato roll plus pickles and coleslaw (and potato chips, if you're feeling crazy) = absolute perfection. It'll make enough for at least 8 HUGE sandwiches. Having a big game day party? Buy slider buns and you'll double the yield&mdashat least!

While burnt bits would be delicious, they're not totally necessary. For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker. (If you do want to sear it in a hot skillet first, I applaud you.)

Don't Worry About Overcooking

It's pretty much impossible to mess this one up. If you go an hour longer than you'd intended, your pork will probably end up even more tender. Rushed and need to pull it an hour earlier? I bet you you're still able to shred it just fine with a fork.

Cook The Sauce With The Pork

There's no need to cook a separate one on the stovetop. Every element about barbecue sauce that you like&mdashsweetness, acidity, spice&mdashis in the slow cooker too. At the end, toss the pork with the leftover juices. (The "sauce" will be a little bit thinner, but the taste is all there.)

Into Carolina-style pulled pork? Our recipe for that is pretty amazing too.

Made it? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was edited on September 30, 2020.

5 Ingredient Quick Homemade Ketchup

This post may contain affiliate links, please see my privacy policy for details.

Can you believe that one can make Ketchup, at home, in under 30 minutes, with 5 ingredients, and have it taste delicious.

I certainly was in disbelief!

This was one of those things I made with no intention of posting it on the blog, but just made because our tomatoes in the garden are going nuts this year (and we were out of Ketchup because someone…ok, it was me….forgot to get some while grocery shopping).

And since I’ve been making lots and lots of dishes that include tomatoes (see 10 ways to use fresh tomatoes) I thought hey, why not make some Ketchup?

I was so excited by how it turned out, I kept telling everyone ‘I made ketchup, it was SOOOOO good’ and they just kind of looked at me. But let me share my excitement with you!

All you do is put the ingredients in a pot, boil, stir a few times:

Then blenderize, and voila, you have yourself quick homemade ketchup!

There you have it, this weeks’ Five Ingredient Friday: Quick Homemade Ketchup

This recipe has gotten such great feedback, my publisher asked that I include it in the ‘extras’ section of my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People.

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Why make your own Tomato Paste?

Making tomato paste is one of my favorite ways to use and conserve excess tomatoes. Tomato paste is very concentrated, so you can easily reduce a lot of tomatoes into a small space. You can then freeze it, can it, or make it into fermented ketchup. I&rsquoll be sharing how to do that next time!

Making the process quick and easy!

I used to peel all of the tomatoes before making tomato sauce and tomato paste, but I found it took a lot longer than the way I do it now. Now, I blend the tomatoes in the blender and later strain out the seeds and skin. You can save some time cooking down the sauce by removing the seed sections before blending the tomato pieces.

Should you leave the skin and peels while cooking?

Some people begin cooking the sauce with the peels and seeds still in the sauce and then later strain them out. The idea is that the pectin in the tomato skins will be released into the sauce to help thicken it. I find that it can make the sauce bitter if you don&rsquot remove them before cooking. This, of course, may depend on your particular tomato variety. I prefer flavor to thickness, but you can experiment with your tomatoes to decide which method is best for you!

Making a thick tomato paste

Making tomato paste is simple. All we&rsquore doing is making a basic tomato sauce by cooking a tomato purée and slowly reducing it further to make it more concentrated. We do that by evaporating out even more of the water.

There are several ways to efficiently reduce the water content of your tomato paste. I normally slowly cook the tomato sauce in a pan on the stove over low heat, but you can also do so in a slow cooker with the top off, or even by spreading out the tomato sauce onto baking pans or dehydrating trays (in which case you&rsquod thicken the sauce in either the oven or a food dehydrator). The idea is to heat the sauce over low heat, evaporating away the water, until you reach the consistency that you like.

While I normally prefer making the tomato paste in a pan on the stovetop, keep in mind that as the sauce thickens, it&rsquos also more likely to burn. That&rsquos why cooking at low temperatures, stirring, and keeping a constant eye on things, especially towards the end of the process, are key! If you won&rsquot be able to watch it as closely, using a slow cooker (lowering it to low heat or &ldquokeep warm&rdquo setting when it&rsquos getting thicker) or an oven on its lowest temperature and convection setting (fan) may be better options. The process of making tomato paste may be slower using those methods, but your paste won&rsquot need as much attention throughout. Using those options isn&rsquot foolproof, though. You&rsquoll still want to be careful when it gets thick, to avoid burning!

Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

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Make these simple homemade seasoning blends using spices you probably have on hand! Use their amazing flavors in many of my delicious and easy recipes!

Healthy BBQ Sauce Recipe

Many homemade BBQ sauce recipes call for using ketchup as the base. Instead of ketchup, I use a combination of tomato paste and water to make a homemade BBQ sauce that is thick and rich. You can adjust the amount of water to make your BBQ sauce thinner, if you want.

You can swap the brown sugar in this recipe for honey to make honey BBQ sauce. I tested the recipe this way and the honey flavor came through in the BBQ sauce, so use brown sugar or honey depending on your flavor preferences.

The key to the best BBQ sauce is the flavor! I’ve found the perfect combination of spices and seasonings to make homemade BBQ sauce that is flavorful and tangy. It has just the right balance of sweet and spicy.


  • Italian Sausage: Hot Italian sausage gives the marinara some spice and a lot of flavor. Regular It
  • Tomato Paste: Helps to thicken up the marinara sauce.
  • Fire Roasted Tomatoes: I use both fire roasted tomatoes and crushed tomatoes. The fire roasted adds lots of flavor and chunks to the spaghetti sauce.
  • Dried Herbs: Crushed red pepper flakes, dried oregano, salt, pepper, bay leaves and Italian seasoning.

Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

Most Popular Recipes

As seen on.

Simple Seasoning Blends

Make these simple homemade seasoning blends using spices you probably have on hand! Use their amazing flavors in many of my delicious and easy recipes!


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