Better Ketchup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender or food processor, pulse the whole canned tomatoes. Vary the texture by doing more or less pulsing, leaving it either chunky or smooth.

Step 2

Heat a saucepan on medium heat. When hot, add the olive oil. Heat the oil and add the onions. With a wooden spoon, move the onions around to ensure even cooking. Cook until lightly brown.

Step 3

Add the tomatoes (from the blender or food processor) to the pan. Add all of the remaining ingredients and stir to combine. Turn heat up to high until mixture begins to boil, then immediately turn down to a simmer. Cook for about 5 minutes.

Step 4

Carefully add the ketchup to the slow cooker, being cautious to protect yourself from the hot liquid. Cook this on high heat for at least 2 hours, up to 5 for more flavor, stirring every so often to mix the flavors together.

Step 5

When done, turn the heat off. Remove the bay leaves and the cloves. Immediately ladle the hot ketchup into clean sterile jars. Ensure the rim for the lid is clean, tighten the lid finger tight, and flip upside down. Allow the jars to cool this way overnight. Keep unopened jars in a cool dark place and opened jars refrigerated for up to a week.

Step 6

Enjoy!