Thursday, June 23, 2011


Quick and Easy Tomato Ketchup

One might ask, why make ketchup?  Last week Dr. Oz addressed the sugar issue with Americans.  Consumption is at an all time high.  Sugar is feeding disease in our country.  According to Dr. Oz, a mere 2 tablespoons of ketchup contains 2 teaspoons of sugar.  That information is startling.  Who eats a mere 2 tablespoons?

The following recipe is from Not Your Mother's Slow Cooker Cookbook.  Check out this cookbook.  This is great served with the Butternut Squash fries or one of  my many meatless loaves or burgers.

Quick and Easy Tomato Ketchup


One 28-oz. can tomato puree
1 small yellow onion, coarsely chopped
1 medium-size shallot, chopped
1/2 cup cider vinegar
1/4 cup firmly packed light or dark brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon red red pepper flakes
sea salt to taste
a few grinds of black pepper


1.  In a food processor, combine the tomato puree, onion, and shallot and process until just smooth.  Add the vinegar, brown sugar, mustard, allspice, cinnamon, mace, ginger, cloves, and pepper flakes and pulse to combine.  Pour the tomato mixture into the slow cooker.  Cover and cook on HIGH for 2 to 2 1/2 hours, stirring occasionally.

2.  Remove the lid and continue to cook the ketchup on HIGH, stirring a few times, until the mixture has thickened to the desired consistency, 30 minutes to 1 hour.  You want it to be able to plop off a spoon.  Season with salt and pepper.

3.  Turn off the cooker and let the ketchup cool to room temperature in the crock.  Scrape with a rubber spatula into a clean spring-top glass jar (or use a screw top and a new lid). Serve warm, at room temperature, or chilled.  Store, covered, in the refrigerator for up to 2 months.
Yield: about 3 1/4 cups

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