You say “catsup,” I say “ketchup”! What’s the difference? Turns out, none at all. Both spellings refer to the same condiment, a tomato-based sauce that has its roots in the Chinese word “kê-tsiap.” But no matter how you spell it, ketchup is a go-to foundation in most kitchens and has been a part of our lives since we first reached for that red plastic squirt bottle when we were kids at a summer cook-out. One estimate reports that Americans purchase 10 billion ounces of ketchup annually. No wonder we have a special day to commemorate this awesome sauce: June 5, National Ketchup Day.
But if you think all ketchups are created equal, think again. Once you’ve tried the awesome homemade ketchup recipe in this easy slow cooker recipe, you’ll never be satisfied with store-bought concoctions again. Our version is fresh, smoky, savory, and all-out delicious. It brings a new level of sophistication to a down-home favorite. The best part? It’s easy, hands-off, and can be refrigerated for up to three weeks.
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Slow Cooker Awesome Homemade Ketchup
From The Spice & Tea Exchange®
1 tsp. Pickling Spice Seasoning
1 Cotton Bag
1½ Tbs. Onion Obsession Spice Blend
½ tsp. Vik’s Garlic Fix Spice Blend
¼ tsp. Ancho Pepper Powder
2 tsp. Himalayan Fine Mineral Salt, + more for finishing
½ tsp. 4 Peppercorn Spice Blend (about 20 grinds), + more for finishing
From the Grocer:
4 (14 oz.) cans tomato sauce
½ Cup light agave syrup, or 2/3 Cup white sugar
½ Cup water, divided
¾ Cup distilled white vinegar
PLACE Pickling Spice Seasoning in Cotton Bag, and pull strings to close opening.
COMBINE all ingredients, in slow cooker and stir well to combine.
COOK uncovered on high 10-12 hours, stirring every 2 hours, until ketchup has thickened, and reduced by about half. (Thickness and intensity of flavors will depend on how long the ketchup is
cooked. Cook longer if deeper flavor, and thicker consistency is desired, up to 1 ½ hours additional).
REMOVE cotton bag and discard.
TASTE and adjust seasonings with additional salt and pepper if desired.
TRANSFER ketchup to a large bowl, and allow cool to room temperature.
May be refrigerated and stored in tightly sealed containers for up to 3 weeks.
Yield: about 3-4 cups
Total Time: 10-12 hours
Prep: 2 minutes
Cook: 10-12 hours