Fruit - Sweetened Crockpot Ketchup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 24.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 61.3 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
View full nutritional breakdown of Fruit - Sweetened Crockpot Ketchup calories by ingredient
Introduction
You'll never miss the sugar in this slow-cooked delight that makes perfect use for all those leftover Summer tomatoes! Peach and apple bring a natural warm nectar to the tomatoes and onion, and the ability of it to freeze well means you can make a ton in season and enjoy it all year long! Makes about 3 cups, NI is for a 2-tbsp serving. You'll never miss the sugar in this slow-cooked delight that makes perfect use for all those leftover Summer tomatoes! Peach and apple bring a natural warm nectar to the tomatoes and onion, and the ability of it to freeze well means you can make a ton in season and enjoy it all year long! Makes about 3 cups, NI is for a 2-tbsp serving.Number of Servings: 24
Ingredients
-
1/4 cup water
3 lbs plum tomatoes, chopped
1 medium red onion, chopped
4 cloves garlic, quartered
1 bay leaf
1 large, ripe peach, chopped
1/4 cup unsweetened applesauce
1/3 cup rice vinegar
1 (6-oz) can tomato paste
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustard powder
1/2 tsp allspice
1/4 tsp black pepper
Directions
Combine water, tomatoes, onion, garlic, bay leaf, peach and applesauce in a slow cooker.
Cover and cook on Medium for 8-10 hours (I do it overnight), stirring occasionally if you happen to be around. Remove bay leaf and discard.
Pour mixture into a blender or food processor, add vinegar, tomato paste and all the remaining seasonings and puree until completely smooth.
Pour puree into a wide pot and bring to a boil. Cook until very thick and concentrated, about 15-20 minutes. Store in jars in the fridge or freeze.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Cover and cook on Medium for 8-10 hours (I do it overnight), stirring occasionally if you happen to be around. Remove bay leaf and discard.
Pour mixture into a blender or food processor, add vinegar, tomato paste and all the remaining seasonings and puree until completely smooth.
Pour puree into a wide pot and bring to a boil. Cook until very thick and concentrated, about 15-20 minutes. Store in jars in the fridge or freeze.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.