When I was a kid, I didnt care for tomatoes at all. Ketchup was probably my first "approval" of tomatoes other than pizza and spaghetti sauce.
Though no longer the "King of Tomato Condiments" (now its salsa),
I felt it deserved some attention as it is often the base for chili or bar-b-que sauces.
Here is my great-great grandmother Lizzie Gibson's recipe for tomato ketchup taken from a handwritten letter dated 1895:
Cook tomatoes and vinegar until mixture thickens. Then bottle and seal. Add spices just before bottling.
- Tomato Ketchup
- half a bushel tomatoes
- 2 tablespoons salt
- 2 tablespoons pepper
- 1/2 tablespoon ground mustard
- 1/2 tablespoon all spice
- 1/2 tablespoon clove
- 1 quart of vinegar
There are many ketchup related sites on the net. Some concern how much they like/dislike ketchup and others that are philosophies about "how life is like ketchup" (ie "the good things are worth waiting for/slow good" - Heinz ketchup metaphor). Here are a few which you might find interesting or informative.
- World's Largest Catsup Bottle
- Planet Ketchup
- Recipe Archive: Homemade Ketchup
- NewsGroup alt.ketchup