Ketchup Phases 1 & 3


Phases 1 & 3

2 (28 ounce) cans crushed tomatoes

1/2 cup water, divided

2/3 cup xylitol

3/4 cup apple cider vinegar

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 3/4 teaspoons salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon finely ground black pepper

1 whole clove

Pour tomatoes into slow cooker. Swirl 1/4 cup 

water in each emptied can and pour into slow 

cooker. Add remaining ingredients, whisk to 


Cook on high, uncovered, until mixture is 

reduced by half and very thick, 10 to 12 hours. 

Stir every hour or so.

Smooth the texture of the ketchup using an 

immersion blender, about 20 seconds. Or cool 

and put into blender and process on high for 10 


Ladle the ketchup into a fine strainer and press 

mixture with the back of a ladle to strain out 

any skin and seeds.

Transfer the strained ketchup to a bowl. Cool 

completely before tasting to adjust salt

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