Slow Cooker Tomato Ketchup

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Recipe by Print

Homemade Slow Cooker Tomato Ketchup is so much tastier than shop bought, and can be kept in the freezer for when you need it!

Serves 8
Difficulty Easy
Prep Time 10 minutes
Cooking Time about 6 hours on low

Ingredients

  • 1kg ripe tomatoes
  • 1 onion, chopped
  • 2 sticks celery, roughly chopped
  • 1 red pepper, chopped
  • 60ml cider vinegar
  • 1 clove of garlic, crushed
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp English mustard
  • 1/4 tsp chilli flakes
  • 1/4 tsp cinnamon
  • Splash of Worcester Sauce
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • Pinch of ground cloves
  • Pinch of allspice

Method

  1. Add all of the ingredients to the slow cooker, and blend with a hand blender until smooth. Alternatively use a worktop blender if you have one, then transfer to the slow cooker afterwards.
  2. Cover and cook on low for at least 4 hours, stirring occasionally. Remove the lid from the slow cooker, and cook on high for a further 1-2 hours until the desired consistency is reached.
  3. Check the seasoning, and add a little salt and pepper if required. Once cooled, the Slow Cooked Tomato Ketchup can be kept in the fridge for a week, or split into batches and kept in the freezer for longer!

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