Ketchup began to be commercially available in the United States during the 1830's 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. Heinz's 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 Regan's 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.

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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.

About the Author

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com