Homemade Ketchup (without vinegar)

 

Before the 19th-century, "ketchup" was what people called sauces with a thick consistency. An American scientist named James Mease is believed to have invented tomato-based ketchup sometime in 1812. His formula was tweaked over the years and in 1876, Heinz, introduced bottled ketchup. Heinz is still the leading ketchup maker to this day. They sell over 650 million bottles every year. Ketchup is a staple of American cuisine, from hamburgers, and hot dogs to French fries, This version eschews vinegar for soy sauce, pineapple juice and lemon juice. 

Ingredients:

• 2 cups tomato sauce

• 2 ½ tsp salt

• 2 ¼ tsp onion powder

• ¼ tsp cumin

• ¼ tsp oregano

• ½ tsp paprika

• ¼ tsp garlic powder

• ½ tsp soy sauce (to make it healthier use 1 tsp Braggs Liquid Aminos)

• 3 tbsp pineapple juice

• 4 tbsp lemon juice

• 8 tbsp honey

Directions:

1. Mix 1 cup of water with each can of tomato sauce in a bowl.

2. Mix up all the liquids. Add the spices and seasonings, then stir to combine.

3. Pour mixture into a crock pot and bring it to 160 degrees in a slow cooker Cook on high until the mixture is reduced and thick (10 to 12 hours), stirring frequently. Smooth the finished ketchup in a blender. Not only does the Crock-Pot take out a lot of the legwork, it also ensures the perfect thick consistency every time.

4. Pour into containers (preferably glass). Refrigerate or freeze.