History of tomato sauce

Ketchup dates back to 1600 AD when sailors traveling to China discovered a sauce made from soybeans or oysters called ‘ketsiap’. This

The version quickly changed the ingredients to include mushrooms, anchovies, shallots, and lemon zest. Then, in the late 1700s, tomato sauce

appeared in Nova Scotia and began the transformation to today’s sweet tomato version.

Ketchup became commercially available in the United States during the 1830s when a New England farmer bottled and sold his version of

the tomato seasoning. In 1837, ketchup gained popularity when Jonas Yerkes bottled and sold ketchup in quart and pint bottles.

Then, in 1872, HJ Heinz began selling what we know today as Heinz Ketchup. Heinz’s recipe is the same today as it was when he placed this popular

seasoning on store shelves everywhere.

The spelling ketchup fell out of favor in 1981 when the Ronald Regan administration declared ‘ketchup’ to be a vegetable that could be used in

school lunches. Public outcry led to the reversal of this decision and today tomato sauce returns as a condiment.

If you’d like to try making ketchup yourself, here’s an easy recipe that can be modified to suit either spicy or sweet palettes.

2 roasted onions

3 roasted garlic cloves

3 tablespoons olive oil

¼ teaspoon ground cloves

¼ teaspoon ground allspice

1 teaspoon mustard seeds

½ teaspoon ground celery seed

2 (28-ounce) cans whole peeled tomatoes

1 can (12 ounces) tomato paste

1/3 cup red wine vinegar

½ cup dark corn syrup

Salt to taste

pepper to taste

Grill the onions and garlic in the broiler until charred. Toast the cloves, allspice, mustard seeds, and celery seeds in olive oil over

slow fire. Be careful not to burn the spices. Add all the ingredients to a large pot and cook over low heat for one hour, stirring occasionally.

Puree all ingredients in a food processor until smooth and return to pot. Simmer for another hour to thicken.