Homemade Ketchup

This ketchup does come close to those name brands in terms of taste, texture and color. I’ve never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Step: 1

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.

Step: 2

Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.

Step: 3

Smooth the texture of the ketchup using an immersion blender, about 20 seconds.

Step: 4

Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.

Step: 5

Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Per Serving: 16 calories; protein 0.5g; carbohydrates 3.9g; sodium 139.1mg.

Getting stay in and make food your dinner instead of dining out is already a step in the best direction if you’re focusing on eating healthier. There’s no better way to know precisely what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .