Ketchup (also spelled catsup or catchup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce,

Tommy K, or dead horse, is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder. Allspice, cloves, cinnamon, onion, and other vegetables may be included. Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape. Mushroom ketchup is still available in some countries, such as the UK, and banana ketchup is popular in the Philippines. Ketchup is often used with chips (French fries), hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.

RECIPE
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.

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. Although today's ketchup is tomato based, it 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. James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin). As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!" The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]." Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the "father" of the Food and Drug Administration in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative. Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They were less vinegary than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment. Until Heinz, most commercial ketchups appealed to two of the basic tastes: bitterness and saltiness. But the switch to ripe tomatoes and more tomato solids added a stronger umami taste, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption. In the past, ketchup was produced from fresh tomatoes after harvesting. Vacuum evaporation made it possible to turn tomatoes into a very thick tomato paste that is easy to store at room temperature. This enables a factory to produce ketchup throughout the year.

ANSWER THE QUESTIONS 1.- ACCORDING TO THE WEBSTER DICTIONARY. WHAT IS KETCHUP? _____________________________________________________________________ 2.-WHO DISCOVERED A SAUCE KETSIAP? _____________________________________________________________________ 3.-WHAT ARE THE INGREDIENTS IN A TYPICAL MODERN KETCHUP ? _____________________________________________________________________ _____________________________________________________________________ 4.-IN WHAT IS KETCHUP USED? ______________________________________________________________________ 5.- WHAT HAPPENED IN 1872 ? ______________________________________________________________________ 6.-DID YOU MAKE KETCHUP IN YOUR HOUSE? _____________________________________________________________________ 7.-IN THE PAST HOW WAS THE KETCHUP PRODUCED? _____________________________________________________________________ 8.-HOW WAS THE KETCHUP MARKETED IN THE UNITD STATES? _____________________________________________________________________ 9.- WHO WAS H.J. HEINZ? _____________________________________________________________________ 10.-DO YOU LIKE KETCHUP WITH FRENCH FRIES? _____________________________________________________________________