Clem's Heinz Tomato
Ketchup Copy

In many parts of the world, what is referred to as "tomato sauce" is known as "tomato ketchup" especially in US-sphere of influence. This condiment is found in kitchens and dining tables all around the world. It is based on tomatoes with vinegar and flavouring agents added. In some countries, when the term "tomato sauce" is used, it could mean a sauce used for cooking pasta.

How the item became known as "ketchup" is a mystery because it is generally not disputed that the etymology of the name comes from the Chinese Hokkien language and the term "kê-tsiap" (pronounced "key chiap") used for a fermented fish sauce. How this became the name for a tomato based sauce in the US is strange and unknown.

Those who use ketchup will know that its taste does vary depending on brand. This is probably why the famed "Tomato Sauce Noodles" of Kuching varies in quality and taste, depending a lot on which brand of ketchup the kitchen which produced it chose to use. Apart from being epicurious and possessing a liking for making things, my attempt in this exercise is also on the basis that people may wish to create a ketchup to their own taste. The method for preparing ketchup is very simple and quick. It is merely an exercise in blending and heating.

The Heinz company produces around 650 million bottles of the stuff which is sold in over 140 countries world-wide. It is no doubt a much-loved version of the sauce. Indeed until a 1973 dispute, Heinz supplied tomato ketchup to the MacDonalds chain. There is probably no better style of ketchup to try and make as a first attempt after which variations of the formulation can be tried. There are many ketchup formulations which may be found on the web but I found Todd Wilbur's "top secret recipe" for a Heinz ketchup copy convincing.
 

The main ingredients in US-made Heinz Tomato Ketchup ingredients are listed as:
"Tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup,
corn syrup, salt, spice, onion powder, natural flavoring"
 

I modified Wilbur's formulation by adding the viscosity modifier/stabilizer xanthan simply because I used to supervise the making of this polymer via fermentation (in Industrial Microbiology practical classes at the University of Western Australia). This was what I wrote previously about xanthan:

"At some stage of the blending process, you may wish to add xanthan gum to produce a mixture with a smooth viscosity which does not separate over time into liquid and solids. One quarter teaspoon to 200 mL of liquid is a good start. Add more if you want a higher viscosity. Note that you should only add xanthan to a mixture that is being vigorously agitated e.g. add the powder as you are blending. If you add it to still liquid you are likely to end up with clumps which are hard to disperse.

Molecular structure of xanthan

Xanthan gum is a polysaccharide made by the bacterium Xanthomonas campestris in fermentation. It is a highly versatile polymer  with interesting properties which make it very useful for food applications (look at the labelling of foods which are a paste or liquid - you will often see xanthan as an additive [given the code E415]). Xanthan is used as a thickener which holds solids in suspension in liquids so that they fall out of suspension only very slowly. It is stable against acid and alkali conditions, and is thermostable. It is thixotropic which means that its viscosity decreases when a shear force is applied to it - this is the property of sauces such as tomato which only comes out of their bottles easily after you give the bottle a good shake."

Ingredients and Method

Tomato paste   180 g   High Fructose Corn Syrup*   125 g   White vinegar   125 g   Water   60 g   Sugar   15 g   Salt    5 g   Onion powder   1.25 g   Garlic powder   0.65 g   Xanthan    1.3 g Optional * Use 100 g of sugar if you don't have this

I used this paste

• Starting with the tomato paste, add one ingredient at a time into a saucepan while whisking constantly under low heat. Bring the concoction to a simmer.
   

• Simmer for 20 or so minutes
   

• Let the ketchup cool and then decant into a clean container (preferably washed out with boiling water) and store under refrigeration. As this formulation does not include a food preservative(s) other than a lowering of the pH via vinegar, storage under refrigeration is a must. Do not use beyond several weeks or when it becomes visibly or organoleptically obvious that it has spoilt. Make a new batch in that case.

The finished ketchup

 

Conclusions

• The ketchup turned out to be very nice. It is piquant and sweet although not overly so.
  The appearance is a dark red with a nice thixotropic viscosity for use.
  Although one check-tastes the preparation as and after it is made, remember that ketchup is used as a condiment and the taste will be diluted by the foods which it accompanies.
   

• Of course the outcome of the ketchup much depends on the tomato paste chosen. Different brands from different parts of the world (which use different varieties of tomatoes) will result in ketchups of different flavour profiles (to those who can tell). I found the Leggo's brand of paste to be fine.
   

• With a first batch made, following preparations can have other spices added to give different flavour profile ketchups. Other additions can be spices such as cloves, cinnamon and all spice. To each his/her own.
   

• Well worth the time spent in making this ketchup.