Ketchup dates back as far as 1600 AD when sailors traveling to China discovered a sauce made of soy or oysters called ‘ketsiap’. This
version quickly changed ingredients to include mushrooms, anchovies, shallots, and lemon peel. Then in the late 1700’s tomato ketchup
appeared in Nova Scotia and began the transformation to today’s sweet tomato version.
Ketchup began to be commercially available in the United States during the 1830’s when a New England farmer bottled and sold his version of
the tomato condiment. In 1837 ketchup gained in popularity when Jonas Yerkes bottled and sold ketchup in quart and pint sized bottles.
Then in 1872 HJ Heinz began to sell what we know today as Heinz Ketchup. Heinz’s recipe is the same today as it was when he placed this popular
condiment on store shelves everywhere.
The catsup spelling went out of popularity in 1981 when Ronald Regan’s administration declared ‘Ketchup’ a vegetable that could be used in
school lunches. Public outcry caused a reversal of this ruling and today ketchup is back as a condiment.
If you would like to try making ketchup for yourself here is an easy recipe that can be modified to satisfy spicy or sweet pallets.
2 Onions roasted
3 Cloves of Garlic roasted
3 Tbs olive oil
¼ tsp ground cloves
¼ tsp ground allspice
1 tsp mustard seeds
½ tsp ground celery seeds
2 (28 ounce) cans whole peeled tomatoes
1 (12 ounce) can tomato paste
1/3 cup red wine vinegar
½ cup dark corn syrup
Salt to taste
Pepper to taste
Roast the onions and garlic in the broiler until charred. Toast the cloves, allspice, mustard seeds, and celery seeds in olive oil over
low heat. Be careful not to burn the spices. Add all the ingredients to a large stock pot and simmer for one hour, stirring occasionally.
Puree all the ingredients in a food processor until smooth and return to the stock pot. Simmer for another hour to thicken.