Yes, I know ketchup can be purchased pretty cheap.  Yes I realize for many, making your own ketchup may not seem like the best use of time or resources, and that’s fine.  Sometimes I even use storebought ketchup in my recipes if I didn’t have enough tomatoes to make ketchup.  But when tomatoes are in an abundance, I like to make this (because I much prefer avoiding high fructose corn syrup, and the ketchup that is hfcs-free is indeed a little more expensive and not found in most discount grocery stores – where I like to shop).

This, to me and the kids, tastes just like storebought ketchup.  With that little tang and all.  We can this up in pints and enjoy using it any way ketchup can be used!


  • 2 cans (28-oz) ground tomatoes, or about 20-24 plum tomatoes peeled, seeded, and cooked until soft, mashing as they cook.
  • 2/3 c white sugar
  • 3/4 c white vinegar
  • 1 ts onion powder
  • 1/2 ts garlic powder
  • 1 3/4 ts salt
  • 1/8 ts celery salt
  • 1/8 ts ground mustard
  • 1/4 ts black pepper
  • 1 whole clove* Cook on the high setting in an uncovered slow cooker until the mixture is reduced by about half and very thick. By the way, my “high” setting isn’t very high, so it took like 10 hours, but don’t rely on a time. Simply cook until it looks like mine did before I strained it.


  • Super easy.  Combine all in a crockpot and cook on high, uncovered until you have reached your desired consistency. Or, combine all in a stock pot on the stove and cook over medium/medium high heat, stirring regularly, until it has reduced to your desired thickness.

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