Blender-Oven Ketchup

Pat Duran


Makes a very thick ketchup the easy, quick way. Very delicious.


★★★★★ 1 vote

makes 5 pints
15 Min
45 Min
Food Processor


  • 48 medium
    ripe tomatoes(about 8 pounds, medium)
  • 2
    ripe bell red peppers (sweet)
  • 2
    bell green peppers
  • 4 medium
    onions, peeled, and quartered
  • 3 c
    apple cider vinegar
  • 3 c
    granulated sugar
  • 2 Tbsp
  • 1 1/2 tsp
    allspice, ground
  • 3 tsp
    dry mustard
  • 1 1/2 tsp
    cloves, ground
  • 1 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    red hot pepper sauce (tabasco)

How to Make Blender-Oven Ketchup


  1. Quarter tomatoes; remove stem ends, add peppers, seeded and cut in strips, add onions. Mix together well. Put vegetables in blender, filling container 3/4 full. Blend at high speed 4 seconds; pour into large roaster. Repeat until all vegetables are blended. Add vinegar, sugar, spices and pepper sauce. Simmer uncovered in a 325^ oven until volume is reduced in half. Seal immediately in hot sterilized 1 pint canning jars. Process 15 minutes in hot water.

Printable Recipe Card

About Blender-Oven Ketchup

Course/Dish: Spreads, Dressings
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #homemade

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