INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Pour tomatoes into your crockpot. Swirl 1/8 cup water in each empty can and pour into slow cooker. Add remainder of ingredients, and mix together with a spoon or spatula.
Step 2
Cook on high for 10-12 hours, uncovered (you want the liquid to evaporate). Stir every hour or so to combine flavors. It also helps to press on tomatoes until they break apart near the end of the cooking timeline.
Step 3
Once ketchup has thickened, pour into your blender, food processor, or with an immersion blender, and puree until you get the consistency you want.
Step 4
Once pureed, if you want to avoid any seeds or peels, spoon the ketchup into a fine strainer and press mixture with back of ½ cup measuring cup and strain into a bowl.
Step 5
Cool completely before tasting and add a little more salt and pepper accordingly to your taste.
Step 6
Refrigerate in Tupperware or covered bowl for up to a week- if it lasts that long.
*Note: To make the ketchup on the stovetop, add all ingredients to a large pan and cook over medium heat for about an hour, or until about half of the liquid has cooked off, then proceed to step 3.
