Slow Cooker Ketchup - Simple Sugar & Gluten Free

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• 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

Recipe

• 1 combine all the ingredients except the salt and pepper in a large (4 to 6 quart) slow cooker.
• 2 stir well. cover and cook on high for 2 to 21/2 hours, stirring occasionally, until the onions are very tender.
• 3 remove the lid and puree with an immersion blender, or transfer to a regular blender or food processor and puree until smooth.
• 4 season to taste with salt and pepper.
• 5 add stevia to taste.
• 6 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.
• 7 transfer to mason jars.
• 8 refrigerate for up to 2 months, or freeze.
• 9 quick tip: the brown rice syrup doesn't make this ketchup sweet. instead, it balances the acid from the tomatoes.