2 cans chopped tomatoes
½ cup water, divided
â cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1¾ teaspoons salt
â teaspoon celery salt
â teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove of garlic, peeled
Pour the tomatoes into a slow cooker. Pour ¼ cup of water into each emptied can and swirl around then pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and the whole clove, then whisk to combine.
Cook on a high heat, uncovered, for 10 to 12 hours until mixture is reduced by half and very thick. You will need to stir it every hour or so.
To smooth the texture of the ketchup, use an immersion blender for about 20 seconds.
Ladle the ketchup into a fine sieve over a bowl and press mixture with the back of a ladle to strain out any remaining pulp, seeds and the clove.
Allow the ketchup to cool completely before tasting, season with a little salt and pepper to adjust.
Serve or store in the fridge for up to three days.
Products usedKitchenCraft Stainless Steel Drum Sieve
KitchenCraft Deluxe Stainless Steel 21.5cm Bowl
MasterClass Stainless Steel Brass Finish Ladle