DSC_1155.jpgRECIPE #278, DAY #479


ORIGINAL RECIPE: “Homemade Ketchup,” from Chef John at*

TIMING: 12 hours in the slow cooker, or a few hours on the stovetop

DIFFICULTY: Easy, but you will want to check on it occasionally

TOOLS: A crockpot/slow cooker or a heavy-bottomed pan

dsc_1114COOK TYPE: Crockpot/slow cooker (or stovetop)

HEALTH: Ketchup is, by nature, high in sugar, and also often high in sodium. Making it at home will eliminate some of the sugar and salt being added for preservative effect. Then again, ketchup is a condiment based on a vegetable, so it’s not all bad.

dsc_1154EXPERIENCE: I was hosting a special dinner, so I wanted the dips to go with my mini meat pies to also be special. I figured that making ketchup couldn’t be too difficult, and it’s not. Especially if you throw it in the crockpot.

The end result is just what you would want, but only if you want to home-make ketchup for some reason.

NOTES: This makes a lot of ketchup. I actually halved it for a party appetizer, but if you want to have enough on hand for hot dogs and French fries, make the whole batch and refrigerate.


  1. In a blender, combine 30 ounces whole or crushed tomatoes, 1/2 cup water, 2/3 cup granulated sugar, 3/4 cup cider vinegar, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 3/4 teaspoon salt, 1/8 teaspoon celery salt, and 1/8 teaspoon mustard powder. Puree until smooth.
  2. Pour sauce into a slow cooker, add 1 clove, and set to high, leaving uncovered. Cook, watching some, until mixture is almost hopelessly thick, 10 or so hours.
  3. Remove clove and work the ketchup through a strainer (or a food mill). Taste for seasonings.


Serve with hot, salty fries, what else?

*Recipe changed from the original.



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