Healthy & Easy Slow-Cooker Ketchup
If you are a ketchup lover, this recipe is a great way to enjoy this condiment with those sweet potato fries, on your morning eggs or whatever your fancy. Enjoy!
- 4 pounds roma tomatos cut into quarters
- 1 cup pitted dates
- 1/2 cup warm water
- 1/2 cup apple cider
- 1 1/2 tsp ground cloves
- 1 1/2 tsp allspice
- 1 1/2 tsp cinnamon
- 1 1/2 tsp celery salt
- 1 1/2 tsp onion powder
- 2 tsp dry mustard
- 1 tbsp sea salt
- 1/2 tbsp fresh ground pepper
To make your date puree, blend 1 cup of pitted dates with ½ cup of warm water.
Place everything into the slow cooker on low for 10-12 hours. It sounds like a long time but it requires that time frame to thicken into the right consistency (no one likes runny ketchup).
Every few hours, I open the lid and give it all a gentle stir with a wooden spoon, place the lid back on and go back to my day.
Once the time is up and your ketchup is good and thick, turn the slow cooker off and allow it to cool completely.
Spoon your lovely ketchup into mason jars to keep in the fridge for 1-2 months. You can also make the ketchup last for up to a year in your cupboard by spooning the ketchup into hot mason jars. Leave about ¼ inch of headspace in the jar, wipe the lid of the jar and secure tightly. Process them in a boiling water bath for 15 minutes.