|1||(28-ounce) can San Marzano or other plum tomatoes in tomato sauce|
|1/4||cup finely chopped onion|
|1||garlic clove, finely chopped|
|1/3||cup plus 2 teaspoons Agave In The Raw®|
|3||tablespoons apple cider vinegar|
|2||tablespoons tomato paste|
|1||tablespoon Sugar In The Raw®|
|1/2||teaspoon chili powder|
|1/2||teaspoon sweet paprika|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1/8||teaspoon ground clove|
|Pinch of cayenne pepper|
|Ground black pepper|
Place the tomatoes in a 4-quart slow cooker, adding them one by one and crushing them between your fingers. If the tomatoes contain basil, discard the leaves. Add the sauce from the can to the slow cooker. Add all the remaining ingredients. Cover, set the slow cooker to high, and cook for 2 hours.
Using an immersion blender, puree the contents of the cooker until it resembles tomato sauce. Or carefully transfer the hot mixture to a blender, then return the pureed ketchup mixture to the slow cooker. If necessary, whirl it in two batches.
Cook the pureed ketchup, uncovered, on high, stirring every 30 minutes to help it cook evenly. Cook until it has thickened enough to drop heavily from the spoon, 3 to 4 hours. It will thicken further when cooled. Taste and adjust the seasoning with salt and pepper.
Spoon the ketchup into a large bowl and cool it room temperature, then transfer it to glass jars and refrigerate. Homemade Ketchup will keep, tightly sealed in the refrigerator, for 4 weeks.
For canning, spoon the hot ketchup directly from the slow cooker into sterilized canning jars. Process in a hot water bath according to directions.
Note: To double this recipe, use the same 2 hours for the initial cooking. After the ketchup mixture is pureed, it will take 6 to 8 hours at high heat to reduce to the proper thickness.
Per Serving (2 Tbsp): 35 calories, 0g fat (0g saturated fat), 8g carbohydrate, 0g protein, <1g dietary fiber, 70 mg sodium.
by Oscar Cuellar
I like this recipe it seems simple and easy to make.