Yummy Easy Homemade Ketchup Recipe

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Easy Homemade Ketchup Recipe

After you try this homemade ketchup recipe you’ll never look back to store bought ketchup again.

Remember how I said I was craving cornbread a few days ago? Today I was craving ketchup in a bad way. Ironically, I used to hate cornbread and ketchup before. No idea where these cravings are coming from!

Anyway, today I will share an easy and delicious homemade ketchup recipe, which is also healthy and without any artificial additives, preservatives or coloring added. Did you know how many hidden nasty stuff and garbage chemicals (i.e poison) they put in your everyday food you buy from the local grocery store?

So, before we get to the ketchup recipe, lets first look at its history.

 

Who invented ketchup?

Contrary to a common belief, especially because of the name of this popular tomato sauce with a very enjoyable flavor, ketchup was not invented by an American or an Englishman.

Even better, ketchup is not a recent invention, since it has been around for centuries! It is actually originally a Chinese sauce, lightly fermented mixture of pickled fish and spices, called ‘”ké-tsiap”, and was intended to enhance the taste of their boring back then food.

So, Ketchup was invented in China

When it was imported into Britain by English settlers, the sauce was quickly “customized” to include tomato, which comes from America, into the recipe. This was especially because the “ké-tsiap” is a little too strong in taste for Western palates…

Heinz popularized the ” tomato ketchup”

The sauce, whose Chinese name became in English “ketchup”, phonetic transcription of “ké-tsiap”, started to get quite popular at this time. But it is the famous American brand of condiments company Heinz that will give it its famous taste and texture, by massively marketing “tomato ketchup” from 1869… Date that you will find written on the bottles!

 

History of ketchup

It started with a fish sauce discovered by British sailors

Ketchup was not originally what is sold today under the name “ketchup”. The exact origin of the product and its name is still disputed today – but one thing is certain : in the 17th century, British sailors discovered during their voyages to Asia that the native sailors carried on their voyages a particular sauce, in order to highlight a little the bland food served on board. Interestingly, this sauce was produced from fermented fish, placed with salt in clay pots and exposed for several weeks to the sun, until a kind of concentrated fish sauce was obtained.

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The name originated in Asia

A possible explanation of the word ketchup also goes in this direction : the Origin comes from the word “kê-tsiap” which designates in hokkien (Chinese language) a fermented fish sauce. But how did a fish sauce become our current “ketchup”? After hearing the stories of the British sailors on their return, some producers tried to copy this particular sauce. The dark, liquid sauce was then produced from Oyster, nuts or mushrooms and was very similar in texture and taste to a soy sauce.

Then came the market conquest in the United States

Over time and trade with the new world, “ketchup” has become a popular table sauce in the United States. A niche product in its early days, it did not remain so for long : the scientist and passionate gardener James Mease published in 1812 in Philadelphia the first known recipe for ketchup.

At that time, tomato was widely considered inedible, before suddenly becoming very popular in the United States in the 1830s (several decades later in Europe). The first tomato ketchups became popular and were even considered a real miracle cure with therapeutic powers.

The reality of “ketchups” produced at that time, however, contrasted sharply with these claims, as they often contained toxic doses of bacteria and spores, as well as dangerous concentrations of coal tar and sodium benzoate used as preservatives.

A purely utilitarian solution becomes a tradition

In 1876, a certain Henry J. Heinz made his mark in the growing American canned food industry. His philosophy: a ketchup without dangerous additives. To achieve this, however, Heinz had to increase the acidity sharply, that is, add a lot of vinegar in his ketchup recipe – and increase the sugar content to balance the taste.

Oddly enough, the basic recipe for ketchup has hardly changed since then, and almost every household today has a product whose taste is actually not the reason for its creation.

Now, after you know a little about ketchup history you should also know I like homemade stuff as I try to avoid harmful artificial food additives as much as I can.

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And I should say I really like ketchup especially when in combination with delicious creamy and healthy homemade mayonnaise.

So, I found some ketchup lurking in the depths of my pantry today, but I knew I could make something a little healthier.

I was pretty hesitant to make this recipe. Tomatoes and vinegar?! Another two foods I hate. I promise I’m really not a picky eater…

It ended up turning out really well! I will never buy store-bought ketchup again. Actually, I never have- that’s all my parents

Homemade Ketchup Recipe

(Adapted from this recipe)

Ingredients:

  • 12 ounces tomato paste
  • 1/2 cup vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon minced onion
  • 1 teaspoon allspice
  • 1 teaspoon molasses

 

Directions:

  • Mix all ingredients in a large saucepan and simmer over low heat for 1 1/2- 2 hours. Make sure you cover your saucepan!!! You do not want to be cleaning up ketchup from the ceiling.
  • Another tip- it will start to boil and splatter, so when you turn the heat off, leave the pot covered for a few minutes before you uncover it to avoid hot ketchup in your face

Couldn’t be easier!

I omitted all sugar except for molasses and I thought it was plenty sweet. Tomatoes are naturally sweet, so I didn’t really think it was necessary.

I used to love dipping French fries in ranch dressing, but dipping homemade French fries in homemade ketchup is a very satisfying feeling

What do you like to dip French fries in? All time best dip= milkshakes!

 
Ingredients
  • 12 ounces tomato paste
  • ½ cup vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon minced onion
  • 1 teaspoon allspice
  • 1 teaspoon molasses
Instructions
  1. Mix all ingredients in a large saucepan and simmer over low heat for 1½- 2 hours. Make sure you cover your saucepan!!! You do not want to be cleaning up ketchup from the ceiling.
  2. Another tip- it will start to boil and splatter, so when you turn the heat off, leave the pot covered for a few minutes before you uncover it to avoid hot ketchup in your face
 

Enjoy!

Have you made this homemade ketchup recipe or any tomato sauce before? Let me know in the comments below.

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