how to make tomato ketchup at home\r<br>make tomato ketchup\r<br> make homemade tomato ketchup\r<br>egg white, mushrooms, oysters, mussels, walnuts, or other foods,[1][2] but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce or red sauce (in Northern Ireland).[citation needed] It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery.[3] Heinz tomato ketchup, which contains 23.7 g sugar and 3.1 g of salt per 100 g, is the market leader, with an 82% market share in the UK.[4]\r<br>\r<br>Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, french toast, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as crisps/potato chips, and this variety of crisps/chips is one of the most-popular flavors in Canada.\r<br>Mushroom ketchup[edit]\r<br>\r<br>Homemade mushroom ketchup in a plastic tub\r<br>In the United Kingdom, preparations of ketchup were historically and originally prepared with mushroom as a primary ingredient, rather than tomato.[9][10][11] Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts.[12] In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in English speaking colonies in North America.[13] In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.[14]\r<br>\r<br>Tomato ketchup[edit]\r<br>\r<br>Tomato ketchup, accompanied with additional condiments\r<br>\r<br>Ketchup, a Tomato-based Brand product also called as Catsup\r<br>Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.\r<br>Tomato ketchup[edit]\r<br>\r<br>Tomato ketchup, accompanied with additional condiments\r<br>\r<br>Ketchup, a Tomato-based Brand product also called as Catsup\r<br>Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[15]\r<br>\r<br>Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.\r<br>Stir them to prevent burning.\r<br>While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.\r<br>Boil over a slow fire till quite thick, stir all the time.\r<br>Bottle when cold.\r<br>One hundred tomatoes will make four or five bottles and keep good for two or three years.\r<br>This early recipe for Tomata Catsup from 1817 still has the anchovies that betray its fish-sauce ancestry:[12]\r<br>\r<br>Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.\r<br>Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.\r<br>Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.\r<br>Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
