Slow Cooker Pumpkin Spice Ketchup (Paleo and Low Carb)

I’ve already made an heirloom marinara, can free, but I recently wondered if ketchup was possible too. If it just involved the same concept of simmering out the water then of course it was possible. Ketchup is like marinara but you replace the water with vinegar.

Then I found this fabulous recipe and grew very excited. I didn’t female hulk from the bliss, but there was definitely some magic beanstalks forming into lightbulbs. Slow cooker ketchup was already on the Internet and I didn’t have to guess my blissing way into failed attempts. Even more enticing:

This recipe could be so easily turned to fall with pumpkin spice!

What you really want in your mouth is that taste of vinegar fondling tomatoes for hours and hours. Then you reach ultimate tomato vinegar mating bliss ketchup. Cinnamon, allspice, cloves, and nutmeg only enhance the earthy essence of tomatoes. All of these spices are packed with nutrients we need to build our immune systems and fight the Fall of sickness away. This ketchup makes amazing meatloaf (recently discovered) and can easily be used for parsnip chips or tofu french fries, avocado fries, or mixed into guacamole. Just let your mind run free in ketchup possibility. 

If you run out of time in the day and want to fall asleep after a deep massage with a homemade massage bar, then you can pour the ketchup into a vessel, I used a cake pan, and resume the next morning.

There are several ways to make this mouthblissing ketchup depending on mouth and time desires.

In happy diet news you can serve this to any of your human friends as it is low carb, vegan, vegetarian, paleo, primal, Atkins, whole 30, all-natural, gluten-free, sugar-free, nut-free, and dairy-free. Phew. Way too many diets to keep up with now. I like to just call it human friendly.

Ingredients for Slow Cooker Pumpkin Spice Ketchup:

Visual Tutorial:

If using whole spices:

Chop up the tomatoes.  

Add tomatoes to the slow cooker with the dash of salt.  

After one hour on high heat immersion blend the tomatoes.  

Then put all of the spices, but for the cinnamon and nutmeg, into a nutbag or tied up cheesecloth.   If using pre-ground spices add them now.

Add the bag, then add the cinnamon and nutmeg.

 Cook on low with the lid off for 6-8 hours.  

Blend into ketchup or store as is after removing spices.      

Slow Cooker Pumpkin Spice Ketchup

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Serves: 15 Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 9 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

For Ground Spice Version:

1 TBS Pumpkin Spice

2 Pounds Tomatoes (about five cups)

3/4 Cup Apple Cider Vinegar/Vinegar of Choice

(I used bourbon Apple Cider Vinegar and Red Wine with Delicious Results)

or 1/4 Cup Water to 2/4 Cups Vinegar (if you don't love that vinegar taste

Dash of Salt

1 Cinnamon Stick (optional)

1 Tbs Bourbon (optional)

 

For A Whole Spice Version:

2 Pounds Tomatoes

3/4 Cup Apple Cider Vinegar/Vinegar of Choice or 1/4 Cup Water to 2/4 Cups Vinegar (if you don't love that vinegar taste)

Dash Salt

2 Crushed Cinnamon Sticks

1/2 Tsp Cloves

1 Tsp Allspice

1 Crushed Nutmeg

  1 Tbs Bourbon (optional)    

Instructions

 (If you have time to blend the tomatoes after one hour for spices to really seep in):  

1. Chop up tomatoes and drop into your slow cooker with the salt.

2. Cook tomatoes on high for one hour and then immersion blend the tomatoes. This can splatter so either do this shirtless or wear an apron and use the Low setting. or

Alternate 2. Skip immersion blending and just add all ingredients to the slow cooker and proceed to step 3.

3. Add the spices by putting all but the cinnamon and nutmeg into a nut bag or cheesecloth tied into a bag, and add them to the slow cooker.

4.  Cover with vinegar and make sure the bag is covered by the tomatoes.

5. Add the cinnamon and nutmeg.

6.  Cook on low for 6-8 hours with the lid off.  

7.  Remove spices and leave chunky or blend in batches for smoother ketchup.