This homemade ketchup is a slow cooker recipe that puts all store bought ketchups to shame! You’ll be surprised by how easy it is to make your own ketchup right at home and how delicious the results are.

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Between the end of May and early October I’m always looking for ways to use up my tomatoes.

I just plant so many.

Sure, I could grow fewer tomatoes but then I wouldn’t get to make things like homemade tomato paste or this homemade ketchup.

And let me tell you, once you make your own ketchup, you’ll never go back.

I’ve made smoked ketchup and it is incredible but this slow cooker ketchup recipe is a delicious version too.

Ingredients

To make this you’ll need:

Tomatoes– Roma tomatoes or paste tomatoes are best
Sugar– Granulated
Vinegar– White
Spices– Onion powder, garlic powder, celery salt, ground mustard, finely ground black pepper, cayenne pepper, a whole clove, and salt

How to Make Ketchup at Home

Homemade ketchup is surprisingly simple to make.

To do it, add the tomatoes in batches if needed to a high speed blender.

Puree the tomatoes until they are smooth.

Once the tomatoes are smooth, pour them into the crock of your slow cooker.

Stir in the remaining ingredients.

Cook on HIGH, uncovered, for 10-12 hours.

At this point, the ketchup should have reduced by half and thickened.

Then, use an immersion blender to blend the mixture in the crockpot until completely smooth.

Let the ketchup cool completely, then bottle and refrigerate.

Serve chilled and enjoy!

Is it cheaper to make your own ketchup at home?

If you are doing it when tomatoes are in season, yes!

You can either get them from your garden or buy seconds for a very good price at a farmer’s market or pick your own place.

How long will homemade ketchup last?

Homemade ketchup will keep for 3 weeks in the fridge or 6 months in the freezer.

You can also water bath can this ketchup.

Storing

In the fridge, keep your ketchup in a sterilized, sealed jar.

The ketchup will keep for 3 weeks unopened.

Once it is opened, use it within 5 days.

How to Freeze Homemade Ketchup

You can transfer cooled ketchup to a freezer safe container or ziplocking bag and freeze it for up to 6 months.

Tips and Tricks

Tomatoes should be added to the blender AS IS- that means peels, seeds, and all.
You can be make this in a heavy bottomed pot on the stove top, if preferred. Again, cook until the mixture’s thickened and reduced by half in volume.
Feel free to adjust the spices to your liking.

Recipes that Use Ketchup

Homemade ketchup is a tasty way to upgrade the classic condiment while using up a ton of tomatoes.

Make it and enjoy!

Looking for recipes that use ketchup?

Try these:

If you’ve tried this HOMEMADE KETCHUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Homemade Ketchup (Slow Cooker Recipe)

This homemade ketchup is a slow cooker recipe that puts all store bought ketchups to shame! You'll be surprised by how easy it is to make your own ketchup right at home and how delicious the results are.

4.50 from 2 votes

Print Pin Rate

Course: Condiment, Dip, Sauce

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 10 15

Servings: cups

Calories: 298kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4 lbs roma tomatoes (aka paste tomatoes) stems removed & quartered
2/3 cup granulated sugar
3/4 cup white vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp celery salt
1/8 tsp ground mustard
1/4 tsp finely ground black pepper
1/4 tsp cayenne pepper
1 whole clove
pinch salt

US Customary - Metric

Instructions

Add the tomatoes to a high speed blender- working in batches, if necessary- and puree until smooth.
Pour the blended tomatoes into the crock of your slow cooker. Add the remaining ingredients and stir together to combine.
Cook on HIGH, uncovered, for 10-12 hours- until the ketchup has reduced by half and thickened.
Use an immersion blender to blend the mixture in the crockpot until completely smooth.
Let the ketchup cool completely, then bottle and refrigerate.
Serve chilled and enjoy!

Notes

Tomatoes should be added to the blender AS IS- that means peels, seeds, and all.
You can be make this in a heavy bottomed pot on the stove top, if preferred. Again, cook until the mixture's thickened and reduced by half in volume.
Feel free to adjust the spices to your liking.