HOMEMADE TOMATO KETCHUP IN THE CROCK-POT ENJOY DAN:

HOMEMADE TOMATO KETCHUP IN TH CROCK POT by CHEF DAN:

Makes 1-1/2-quarts

INGREDIENTS:
1 (28 Oz) can diced tomatoes

1 onion, finely chopped

2 garlic cloves finely chopped

1 red bell pepper, finely chopped

1/3-cup brown sugar

3 tablespoon apple cider vinegar

1 tablespoon liquid smoke

2 tablespoon tomato paste

1/2-teaspoon EACH chili powder, coriander powder, smoked paprika, garma Marsala, sumac, and berbere

1/4-teaspoon EACH ground cinnamon, and chipotle powder

1/8-teaspoon EACH ground allspice ground cloves, instant coffee and black pepper

DIRECTTIONS:

1.   Place all the ingredients in a crock-pot.

2.   Cover and cook on high for 2 hours.

3.   Using immersion blender, puree the contents of the cooker until it resembles tomato sauce.

4.   Then cook uncovered on high for 3-4 hours, stir every 30 minutes. When nice and thick it is finished.

5.   It will thicken more when cooled.

6.   Spoon the ketchup into a large bowl to cool.

7.   And then place in Mason jars.

8.   Home ketchup will keep tightly sealed for 4 weeks.

ENJOY DAN:                                                         BON-APPETITE!!