“Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a wooden stove.
Making homemade ketchup from scratch seems complex, almost unfathomable in an era when quick-fix, all-in-one bagged skillet dinners constitute “cooking from scratch.” It’s sad day when we’ve forgotten our collective culinary heritage.
And as difficult and complex has preparing ketchup from scratch may seem, like most traditional foods that we seem to have lost along the way, it’s not. Much like rendering lard, curing olives or making a good pot of chicken broth to chase away the flu, preparing a traditional homemade ketchup requires only a few simple steps and easy techniques that even a small child can manage with little effort and great success…”
