Crock-Pot Ketchup

MAKES: 2½ cups (600 ml) | PREP TIME: 10 minutes | COOK TIME: 8 hours


1 medium yellow onion, diced

3 cloves garlic, minced

12 ounces (340 grams) tomato paste

½ cup water (120 ml)

¼ cup (60 ml) vegetable broth

½ cup (120 ml) organic honey, melted

¼ cup (60 ml) apple cider vinegar

1 teaspoon coarse sea salt

¼ teaspoon ground allspice

¼ teaspoon ground cloves

½ teaspoon mustard powder

1 teaspoon ground cinnamon

pinch of freshly ground black pepper


  1. Place the onion, garlic, tomato paste, water, vegetable broth, honey, and apple cider vinegar in a slow cooker. Use a spoon to stir the ingredients together. Add the salt, allspice, cloves, mustard powder, cinnamon, and pepper and stir again. Cover and cook on low for 8 hours.
  2. Once the ketchup is done, remove the lid and use an immersion blender to blend the ketchup until smooth. (If you don’t have an immersion blender, transfer the mixture in small batches to a blender to blend it.) Place the ketchup in mason jars or containers and let cool to room temperature before refrigerating. Store in the refrigerator for up to 4 weeks.