Gluten Free Slow Cooker Ketchup Recipe


  • 1 cup peeled and chopped apple, such as Gala or Fuji
  • ¾ cup chopped yellow onion
  • 1 (6 ounce) can tomato paste
  • ¼ cup water
  • 2 garlic cloves, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon mustard powder
  • ¼ teaspoon sea salt


  1. Place all of the ingredients in a 4-quart slow cooker. Mix to combine.
  2. Cook on high for 2 hours. Puree the ketchup until smooth in a blender, removing the center insert of the lid and covering the hole with a kitchen towel. (Use caution when pureeing hot foods.)
  3. Cool the ketchup to room temperature. Store in an airtight glass container (such as a mason jar) in the refrigerator.
  4. Use within 7-10 days. Homemade ketchup may separate slightly once chilled, so just give it a shake or stir before using.


Makes about 1½ cups

Ketchup never used to be my “thing” until I began making it myself. Now I’ll eat it on anything! Burgers, scrambled eggs, grilled chicken—the sky is the limit.

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