Sun Dried Tomato Ketchup



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