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
  • drained
  • 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
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