Prep 10 mins
Cook 2 hrs 30 mins
This is from the cookbook by Amy Green, Simply Sugar and Gluten Free. I have not tried this yet. Putting it here for safekeeping.
- 1 (28 ounce) can tomato puree
- 1⁄2 medium yellow onion, coarsely chopped
- 1⁄2 cup cider vinegar
- 1⁄4 cup gluten-free brown rice syrup
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground red chili pepper
- salt & freshly ground black pepper, to taste
- 25 drops liquid stevia, to taste
- Combine all the ingredients except the salt and pepper in a large (4 to 6 quart) slow cooker.
- Stir well. Cover and cook on high for 2 to 21/2 hours, stirring occasionally, until the onions are very tender.
- Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processor and puree until smooth.
- Season to taste with salt and pepper.
- Add stevia to taste.
- The ketchup should be nice and thick. If necessary, return it to the slow cooker and cook on high, uncovered, stirring occasionally, for 30 minutes to 1 hour, until the ketchup has reached the consistency you want.
- Transfer to Mason jars.
- Refrigerate for up to 2 months, or freeze.
- Quick Tip: The brown rice syrup doesn't make this ketchup sweet. Instead, it balances the acid from the tomatoes.