Prep Time: 5 minutes | Cook Time: 9 hours
- 28 oz canned diced tomatoes, drained
- 1 lb strawberries, trimmed and quartered
- 1/2 cup white or apple cider vinegar
- 2 tbs dark brown sugar
- 1 tbs kosher salt
- 1/2 tsp allspice
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground celery seed
- 1/8 tsp clove
Optional: Roast the strawberries in a 400 F oven for 10 minutes.
Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours.
Purée the ketchup with an immersion blender, food processor, or blender, then return it to the slow cooker.
Keep it uncovered and cook on high for 1 hour to thicken the ketchup. Keep an eye on it, it may be good to stir it once every 20 minutes or so.
Adjust the taste here as needed. If you need tang, try apple cider or balsamic vinegar. For sweetness, use honey or another liquid sweetener.
Transfer to jars and refrigerate or freeze. It'll expand a little while freezing, so leave a little room. It will keep in the fridge for about 2 months, but closer to 6 months in the freezer.