Easy Peasy Paleo Ketchup Recipe - Empowered Sustenance (2024)

FAQs

What's the difference between sauce and ketchup? ›

Ketchup primarily consists of tomatoes, vinegar, sugar, and spices. On the other hand, sauce can have a broader range of ingredients, including fruits, vegetables, herbs, spices, and sometimes even meat or seafood, creating a more diverse flavour profile.

Aside from a few specialty organic brands, almost no commercially-available ketchup is Paleo. It should be noted that tomatoes are classified as a member of the nightshade family, a class of foods that can cause inflammation or other adverse reactions in some people.

Ketchup Was Medicine At Some Point

In the 1830s, tomato ketchup was sold as a medicine that could cure ailments like diarrhea, indigestion, and jaundice. The idea was initially proposed by Dr. John Cook Bennett, an American physician, in 1834, who later decided to sell the recipe in the form of 'tomato pills'.

Ketchup is underrated. We call it tomato sauce in Australia.

To make it simpler, ketchup is made with a variety of spices while the sauce is generally made without spices. Another major point of difference between the tomato sauce and ketchup is, sauce generally does not contain sugar while ketchup has a specific amount of sugar and other sweet spices.

A Paleo-diet purist will tell you no, all cheese should be avoided on a Paleo lifestyle. Paleolithic humans didn't milk cows or process dairy. This is one case in which keto diet rules are much more lax than paleo.

Research suggests any of ketchup's health benefits likely come from the carotenoid lycopene in the tomatoes. Lycopene itself is believed to have anticancer, anti-inflammatory, and antidiabetic properties, yet there's little research to suggest that eating ketchup itself will have the same effects ( 1 , 4 ).

Early uses in English. The word entered the English language in Britain during the late 17th century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary. "Catchup: a high East-India Sauce."

In the early 19 century, tomato ketchup was sold in pharmacies as a medicine for diarrhea and indigestion. During that period, farmers primarily prepared ketchup and were happy to find another way of conserving tomatoes.

Like Worcestershire sauce, which emerged during the following century, the ketchups of the mid-1700s were typically used as catch-all flavor enhancers for gravies and sauces for fish dishes. The fish-based ketchups often included anchovies, but Smith notes that co*ckle, mussel, and oyster ketchups were common, too.

Why should ketchup not be refrigerated? ›

In addition, Sargent adds, to the preservative natures of the vinegar, salt, and sweeteners, “the acidity of the tomatoes prevent it from requiring refrigeration, but the flavor and texture will be better maintained if kept under refrigerated conditions.”

This is because, just like pickles, the flavor and texture declines after you open the bottle or jar and the ketchup is exposed to air. To slow down this process way down, stash it in the fridge. This keeps your ketchup tasting salty, savory, sweet, tangy, and perfectly tomato-y.

Ketchup – If you are like me and only use ketchup on occasion, you can freeze most of it. Spoon the ketchup into ice trays and freeze so you can easily pop some out when needed. When it is time to warm it back up, just put the container under some hot water.

Did you know that while all ketchup is technically tomato sauce, not all tomato sauce is ketchup? The same goes for chutneys, passata, relishes and other tomato sauces.

Both! You can use as a condiment, however it is a sauce technically because it has a few cooked and blended ingredients. You also can cook with it. Meat loaf is a lonely dish without ketchup.

The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes or walnuts, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices.

Most historians do believe that the word is almost certainly of Chinese origin, but that it more likely stems from kê-tsiap, a word from Hokkien that refers to fish sauce.