Homemade Ketchup

Recipe View Pour tomatoes into a slow cooker. Swirl 1/4 cup water in each emptied can to capture any remaining tomato and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. (5 minutes)

Recipe View Cook on High, uncovered, until the mixture is reduced by half and becomes very thick, approximately 10 to 12 hours. Stir every hour or so to prevent sticking and ensure even cooking. (10-12 hours)

Recipe View Use an immersion blender for about 20 seconds to smooth the texture of the ketchup to your desired consistency. (1 minute)

Recipe View Ladle the ketchup into a fine-mesh strainer lined with cheesecloth. Press the mixture with the back of a ladle to strain out any skins and seeds, resulting in a silky-smooth texture. (15 minutes)

Recipe View Transfer the strained ketchup to a bowl. Cool completely to allow the flavors to fully meld. (1 hour)

Recipe View Taste and adjust salt, black pepper, and cayenne pepper as desired to achieve your perfect flavor balance. (5 minutes)