Ketchup

I like ketchup. I like it on hot dogs, hamburgers, hash browns & eggs, french fries and onion rings. I know it’s not an acceptable gourmet item, but I still like it. Lately, however, my favorite brands have changed. I don’t know what they have done, but it does not have the same flavor. Since we’re trying to get away from artificial and unhealthy foods anyway, I decided to try making my own ketchup.

Mr had asked for spaghetti and meatballs for Sunday dinner. Spaghetti sauce starts out with the same basic ingredients as ketchup: tomato, onion and garlic, so before I finished seasoning the sauce, I scooped out some for my experimental ketchup batch. Pureed it mostly smooth and started adding flavors.

Reaching for my favorite wooden spoon to give it a stir, I started reflecting on that spoon. I don’t remember exactly when or where I got it, but I think it was in California, so somewhere between 1971 and 1986. We’ve done a lot of traveling, and a lot of stirring since then. A bit worse for wear, but still able to get the job done.

And the ketchup turned out pretty good, too. Spicier than the commercial stuff, but that’s OK. Your eyebrows are supposed to sweat, right?

One comment

  1. Please don’t leave Kansas before letting me taste it! I want to make some, too. Maybe you can have it endorsed by The Ketchup Advisory Board (Prairie Home Companion).

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