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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’. East

The version quickly changed the ingredients to include mushrooms, anchovies, shallots, and lemon peel. 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

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

condiment on store shelves everywhere.

The spelling ketchup fell out of favor in 1981 when the Ronald Regan administration declared ‘ketchup’ 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 hot or sweet popsicles.

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 seeds

2 cans (28 ounces) 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 onions and garlic on 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 ingredients to a large pot and simmer for an hour, stirring occasionally.

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

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