Heirloom Tomato Ketchup

Is your garden overflowing with tomatoes? Try your hand at making your own ketchup with our easy-to-follow recipe! You can make a little, or a lot, depending on how many tomatoes you need to use up. Put it on, well, anything you’d normally put ketchup on; although it tastes even better. 

Ingredients:

2 cups local heirloom tomatoes (peeled with seeds removed)

¼ cup apple cider vinegar

1 ½ tbsp brown sugar

½ tsp garlic powder

½ tsp onion powder

¼ tsp chili powder

¼ ground cloves 

⅛ tsp cinnamon

1 tbsp salt

Instructions:

For this recipe, you’ll need 2 cups of tomato flesh to start with. The amount of tomatoes you’ll end up using will vary, since home-grown tomatoes come in all shapes and sizes. I recommend peeling your tomatoes and removing all the seeds, then see how much tomato flesh you have. If you don’t have enough to start making ketchup, I put them in the freezer until I have enough.

Once you have your 2 cups of tomato flesh, unthaw any that you froze before you begin.

Put the tomato flesh in a slow cooker on low for 12 hours, covered. 

After 12 hours, transfer everything to a saucepan and simmer on medium-low for 30 to 40 minutes, or until most of the liquid has cooked off. 

Remove it from heat and allow it to cool for 15-20 minutes. 

Transfer your tomatoes into a food processor or blender and add your seasonings. Blend well, until completely smooth. 

Allow it to cool completely in the refrigerator before serving. Keeps up to 2 weeks in the refrigerator if sealed tightly.