Slow Cooker Ketchup
I'm not a huge fan of HFCS-laden ketchup, especially when my five-year-old would eat ketchup with a spoon if given the chance. This one is a great weekend recipe when you are going to be home throughout the day because it requires attention about every hour. This does have a different consistency than commercial ketchup, but that's one of the best things about it!
Recipe cost: $3.79, yields approx 6 cups
2 cans SimplyNature Diced Tomatoes (Organic)
2/3 c. Baker's Corner brown sugar or maple syrup
3/4 c. Happy Harvest white vinegar
1/4 c. chopped onion
1/4 c. finely chopped celery
1 clove garlic, minced
2 tsp. sea salt
1/4 tsp. black pepper
1 pinch of cinnamon
1. Put all ingredients on high in the slow cooker. Once boiling, turn to low.
2. Using an immersion blender, blend well. (You could also transfer in small batches to a regular blender if you don't have an immersion blender).
3. Even hour or so use a rubber scraper to scrape down the sides and stir.
4. Once it has thickened to your liking, allow to cool and transfer to smaller containers to freeze in small batches.
*I like to freeze this in half pint mason jars or old sour cream tubs. Just make sure to only fill about 2/3 full so there is room to expand without cracking the jar. This does not keep in the fridge as long as commercially prepared ketchup, so make sure you freeze in sizes that make sense for your family.