a.k.a. Ketchup

Where, exactly, did ketchup originate? Naturally, I started with my go-to source for everything: Markipedia. He said he thought it was Indonesian in origin.

The other Pedia, whose first name is Wiki, talks about Chinese origins and that it was a fish-based sauce.

Wiki went on to say that there is also evidence of it being Malaysian or Singaporean, where it is known as kecap (pronounced kay-chop).

Okay, I will accept that, but kecap manis, which is a thick, dark sauce from Indonesia sounds an awful lot like the kecap from Malaysia and Singapore... which are just a hop, skip, and a jump from Indonesia.

Could Markipedia have been right all along? It wouldn’t surprise me.

After all that history, it does beg the questions to Mr. Heinz: “Where did you get this tomato idea? And what happened to the fish?”

When making a pheasant salad with our Italian friends Annamaria and Giuseppe (stay tuned - I will be posting it here soon!), the recipe called for “salsa rubra” - or red sauce - which they said was, basically, ketchup.

There was no way that I was going to make their special family recipe using store bought ketchup. So I took matters into my own hands and made this Salsa Rubra - a.k.a. Ketchup. We find it delicious in lieu of store-bought ketchup.

~ David

Salsa Rubra

1 1/2 pounds ripe grape tomatoes, cut in half
1 cup low-acid herb wine vinegar
1/3 cup dark brown sugar
1 to 1 1/2 teaspoons salt (to taste)
1 teaspoons black pepper
scant 1/8 teaspoon ground cloves
scant 1/8 teaspoon ground cinnamon
scant 1/8 teaspoon ground allspice


In a wide skillet, simmer tomatoes, vinegar, sugar, salt, pepper, and spices until thick and most liquid has evaporated, about 20 minutes. Run it through a food mill into a nonstick pan and continue to cook down until thickened to your preferred consistency, another 5-8 minutes. Remember that when it cools, it will be slightly thicker than when it is hot in the pan.

Makes 1 1/2 cups.





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