Normally we would say, yes, of course! Homemade is always preferable to industrially processed. But as Black points out, people have certain expectations when it comes to ketchup — qualities which are not always easy to capture in a from-scratch recipe. Using wholesome, fresh ingredients to produce a ketchup with “tang, sweetness, a concentrated tomato flavor and a thick, pourable consistency” proves more elusive than expected.
One recipe is too sweet, another tastes too “fresh,” lacking that concentrated tomato punch. But a version made with canned tomatoes is deemed “a bazillion times more flavorful than Heinz” and her final fresh-tomato attempt has the thickness and tang she’s been seeking. The verdict? Homemade over Heinz, hands down.
• Read full article: Could homemade ketchup beat Heinz? at The Washington Post
With tomato season in full swing, perhaps it’s time to preserve the bounty with a batch of your own ketchup. Bon Vivant recently blogged a version using fresh tomatoes and dried chilies, or you could go the canned-tomato route with a recipe from Sara’s Cucina Bella that uses tomato puree and cooks up in 15 minutes. For more adventurous ketchup eaters, the LA Times recently published two unusual tomato-based condiments: tomato marmalade and plum ketchup. Or try making one of our favorites, curry-spiked ketchup.
What do you think? Have you ever made or tasted homemade ketchup? Is it better than store bought or does Heinz still set the standard?
Anjali Prasertong is a cook and food writer based in Los Angeles, California. She is studying to become a registered dietician.