Apr 17, 2013
Homemade Ketchup. Because I Can.
Ketchup is such a commonly purchased pantry item that sometimes we don’t even consider that it can be made at home. Why bother, you ask? For one, it’s nearly impossible to find ketchup that does not contain either sugar or worse (if there could be something worse), high fructose corn syrup.
Wait. Speaking of sugar and corn syrup, I have to say something just to get it off my chest… I was at the health food store yesterday where I sometimes shop, in Asheville. Strolling through the cafe section—they have a self-serve buffet—and next to the condiment bar, in a huge rustic-looking barrel I saw…. Coca Cola. I’m not kidding. There it was in its red and white glory, on ice… IN MY HEALTH FOOD STORE! I thought I was seeing things. I am writing to the manager to ask if she’s planning on selling Big Macs next week. Is nothing sacred? There. Said.
Okay, back to the ketchup. Where did ketchup (or catsup as it was sometimes spelled) originate? China! I was surprised to learn this. It was a sauce made of pickled fish. The tomato-based ketchup we grew up with did not hit the scene here in the states until the early 1800s.
|1934 ketchup ad|
- 1 12oz can tomato paste
- 1 tsp garlic powder
- ½ TBS paprika
- 1 TBS onion powder
- ¼ tsp ground cloves
- 1 TBS low-sodium soy sauce
- 1 TBS apple cider vinegar
- 1 TBS black strap molasses (contains the least amount of sugar of all molasses and contains the most minerals)
- 4 dates
- 1½ – 2 cups water
- Place 1½ cups water and dates in high powdered blender and blend until the dates are incorporated.
- Add the remaining ingredients and blend. You will probably have to stop periodically to scrape down the sides. The mixture will be quite thick. Add more water as needed.