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 1700s tomato ketchup appeared in Nova Scotia and began the transformation to todays sweet tomato version.

Ketchup began to be commercially available in the United States during the 1830s 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. Heinzs 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 Regans 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
tsp ground cloves
tsp ground allspice
1 tsp mustard seeds
tsp ground celery seeds
2 (28 ounce) cans whole peeled tomatoes
1 (12 ounce) can tomato paste
1/3 cup red wine vinegar
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.