MAKES 3 CUPS
It began life as ke-tsiap, a 17th-century Chinese brine of pickled fish and spices, and now shows up, in its modern-day tomato-based version, in restaurants and on home tables across the nation—and across the world. Heinz, the company that invented ketchup as we know it, says that it squeezes 24 of its own specially bred tomatoes into each bottle, along with white vinegar, corn syrup, salt, and flavorings (plus a secret ingredient, which SAVEUR contributor Stephanie Pierson is pretty sure she identified, while touring the Heinz factory in Fremont, Ohio, as clove oil). We like Heinz ketchup, incidentally—but we also like to make our own, this way.