When one hears the word “ketchup” the first thing that pops into their mind is the sweet, tangy, bright red condiment that goes great with everything. While ketchup has been around for centuries, it’s present form, made from tomatoes, sweeteners, and vinegar didn’t come until the late 1800s. Before that, ketchup was made from oysters, mussels, mushrooms, celery, and other umami-rich ingredients that made a very luxurious condiment. Today, ketchup is one of the most common condiments with 97% of all households having at least one bottle of commercially produced ketchup. It was only recently that raw ketchup started gaining popularity with the increasing number of people looking to avoid preservatives and chemicals in commercially produced ketchup. So what is raw ketchup? The name says it all, ketchup that is raw.
Raw Ketchup Trivia
- The word ketchup is derived from the Chinese term ‘ke-tsiap’ which is a pickled fish sauce condiment. English sailors brought this back and tried to replicate the formula, ending up their own version of ketchup.
- The first bottled ketchup that resembles the product we have today was sold in 1837.
- Originally, unripe tomatoes were used in making tomato ketchup, using sodium benzoate as a preservative. When sodium benzoate was banned in the early 1900s, that’s when red ripe tomatoes were used.
- Heinz, the world’s most popular ketchup brand, actually has more than 57 flavors (which is written on the label)
- Over ten billion (yes, with a B) ounces of ketchup are consumed in the United States every year.
Raw Ketchup Buying Guide
Since raw ketchup is basically a raw blended sauce, it’s hard to find many commercially produced versions on the shelves due to health regulations regarding uncooked sauces. We’re not even sure if there are any commercially produced raw ketchup (if you see any, let us know). If you’re looking for raw ketchup, then the best option would be to make it yourself or head on down to your local farmers’ market during the tomato season for the best chances of getting organic raw ketchup.
Raw Ketchup Production & Farming in Texas
Since raw ketchup is pretty easy to make and it has a rather short shelf life, it is very rare to find any place that regularly stocks and sells raw ketchup. There are some specialty makers that will make raw ketchup upon request, but nothing that is regularly stocked on any display shelf.
Your best bet to get raw ketchup is to order from a specialty producer, or visit a farmers’ market during the peak of the tomato season where producers have a bumper crop and they make all sorts of things from their harvests.
Pesticides, Additives, and Chemicals:
Since tomatoes are naturally acidic, plus the addition of vinegar to ketchup, you really don’t have to worry much about preservatives when it comes to commercial ketchup. One thing you have to worry about is the amount of sugar and high fructose corn syrup in the product. Another thing to think about is the processing and the sourcing of the tomatoes that are used in these commercial products.
Packaging:
Commercial Ketchup comes in many packaging types. It can come in single-serve packets (not enough for a single serving if you ask me), glass bottles, plastic squeeze bottles, pouches, and even cans for industrial/foodservice customers. Raw ketchup, on the other hand, if you can find it, are usually sold in reusable mason jars.
Enjoying Raw Ketchup
Well, we really don’t know how to explain how ketchup is eaten because it’s actually good on almost everything. It’s perfect as a dip, added to sauces, as a condiment, if it’s edible, you can add ketchup to it.
Storage:
Raw ketchup is extremely perishable. If you have purchased or made your own, you can store it in a glass jar in the fridge for up to a week. This is the complete opposite of processed ketchup which can last for a really long time in the fridge.
Make your own Raw Ketchup:
It is very hard to find Raw Ketchup for sale so we’ve come up with a way that you can make your own at home in just a matter of minutes. Sure it may not have the texture of commercial ketchup, but it’s very tasty and it’s good for you too.
Ingredients:
One cup sun-dried tomatoes
One cup fresh tomatoes
Two pieces Medjool dates (remove the pits) / If you can’t find dates, substitute with honey instead
half teaspoon apple cider vinegar
half teaspoon onion powder
half teaspoon salt
Step 1:
Combine all ingredients in a food processor and blitz until you get a saucy consistency.
Step 2:
Use as you would ketchup. Store leftovers in an airtight glass jar for up to a week in the fridge.
We told you it was simple.
