Slow Cooker Ketchup

Adapted from “Not Your Mother’s Slow Cooker Cookbook”, by Beth Hensperger and Julie Kaufmann

Ingredients

• One 28 oz can SCD legal whole tomatoes

• 1 small yellow onion, coarsely chopped

• 1 medium-size shallot, chopped

• ½ cup apple cider vinegar

• 1/8 – ¼ cup honey

• ½ teaspoon dry mustard

• ¼ teaspoon ground allspice

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground mace

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¼ teaspoon ground red pepper flakes

• Sea salt and black pepper to taste

Directions

1. In a food processor, puree tomatoes. Add the onion and shallot and process until just smooth. Add the vinegar, honey, 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 ½ 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 glass jar. Refrigerate, covered.