Tomato Ketchup
Recipe from Agave In The Raw«

Using a slow cooker and canned tomatoes, this old-fashioned ketchup is easy to make any time. The cooker does all the work, without spattering or burning. For the best flavor, choose good quality canned plum tomatoes. This ketchup can be canned and makes a great hostess gift. To double the recipe, see Note.


Tomato Ketchup

by 4  people


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Servings: 20
Yield: 2-1/2 cups
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Ingredients
  • 1  28  ounce can 
    San Marzano or other plum tomatoes in tomato sauce
  • 1/4  cup 
    finely chopped onion
  • 1   
    garlic clove, finely chopped
  • 1/3  cup 
    plus 2 teaspoons Agave In The Raw®
  • 3   tablespoons 
    apple cider vinegar
  • 2   tablespoons 
    tomato paste
  • 1   tablespoon 
    Sugar In The Raw®
  • 1/2  teaspoon 
    chili powder
  • 1/2  teaspoon 
    sweet paprika
  • 1/4  teaspoon 
    ground cinnamon
  • 1/8  teaspoon 
    ground allspice
  • 1/8  teaspoon 
    ground clove
  •  
    Pinch of cayenne pepper
  • 1/2  teaspoon 
    salt
  •  
    Ground black pepper
Directions
1.
Place the tomatoes in a 4-quart slow cooker, adding them one by one and crushing them between your fingers. If the tomatoes contain basil, discard the leaves. Add the sauce from the can to the slow cooker. Add all the remaining ingredients. Cover, set the slow cooker to high, and cook for 2 hours.
2.
Using an immersion blender, puree the contents of the cooker until it resembles tomato sauce. Or carefully transfer the hot mixture to a blender, then return the pureed ketchup mixture to the slow cooker. If necessary, whirl it in two batches.
3.
Cook the pureed ketchup, uncovered, on high, stirring every 30 minutes to help it cook evenly. Cook until it has thickened enough to drop heavily from the spoon, 3 to 4 hours. It will thicken further when cooled. Taste and adjust the seasoning with salt and pepper.
4.
Spoon the ketchup into a large bowl and cool it room temperature, then transfer it to glass jars and refrigerate. Homemade Ketchup will keep, tightly sealed in the refrigerator, for 4 weeks.
5.
For canning, spoon the hot ketchup directly from the slow cooker into sterilized canning jars. Process in a hot water bath according to directions.
Note:

1.
To double this recipe, use the same 2 hours for the initial cooking. After the ketchup mixture is pureed, it will take 6 to 8 hours at high heat to reduce to the proper thickness.
Nutrition information
Per Serving: cal. (kcal) 35, carb. (g) 8, fiber (g) 1, sodium (mg) 70, Percent Daily Values are based on a 2,000 calorie diet
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