Sun Dried Tomato Ketchup


It's so fun to make from-scratch recipes and this one, because of the richness of the sun dried tomatoes, is a unique winner that makes a burger better, adds a kick to salad dressings and will take your french fry experience to new heights.

Print Recipe


  • 2 (28 ounce) cans peeled ground tomatoes
  • 1 and ½ jar Bella Sun Luci Sun Dried Tomato Halves in Extra Virgin Olive Oil, well
  • drained
  • ⅔ cup white sugar
  • ¾ cup distilled white vinegar
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1¾ tsp sea salt
  • ⅛ tsp celery salt
  • ⅛ tsp mustard powder
  • ¼ tsp finely ground black pepper


  1. Pour ground tomatoes and sun dried tomatoes into a crock pot or Dutch oven. Add
  2. sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black
  3. pepper, cayenne pepper, and whole clove.
  4. Whisk to combine.
  5. Cook on medium-high, uncovered, until mixture is reduced by half and very thick, 11
  6. to 12 hours. Stir every half hour to hour.
  7. Press the ketchup through a fine strainer, or put it through a food mill (to strain out
  8. any skins and seeds).
  9. Puree using an immersion blender until very smooth, about 45 seconds.
  10. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust

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