Slow Cooker Tomato Ketchup

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


  • 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


  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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