2 (28 ounce) cans peeled ground tomatoes
1 + ½ jar Bella Sun Luci Sun Dried Tomato Halves in Extra Virgin Olive Oil, well
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoons sea salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
Pour ground tomatoes and sun dried tomatoes into a crock pot or Dutch oven. Add
sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black
pepper, cayenne pepper, and whole clove.
Whisk to combine.
Cook on medium-high, uncovered, until mixture is reduced by half and very thick, 11
to 12 hours. Stir every half hour to hour.
Press the ketchup through a fine strainer, or put it through a food mill (to strain out
any skins and seeds).
Puree using an immersion blender until very smooth, about 45 seconds.
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust