I didn’t realize how much I love ketchup until one day, I was eating scrambled eggs with ketchup and my friends all thought I was nuts. I don’t know what’s so wrong about scrambled eggs and ketchup. I also like scrambled eggs with salsa, so what? I also can’t eat french fries without ketchup. Eating french fries without ketchup makes me miserable because then there’s too much potato and it gets old really quickly. One day, I had the horrible thought, “Do I hate potatoes?!”, because french fries seem to simply be a utensil to get ketchup in my mouth. You know, because potatoes are so bland. If french fries are just a vehicle to shove spoonfuls of ketchup in my mouth (which grosses me out), then what kinds of preservatives, chemicals, additives, food coloring, and amounts of sodium am I eating?
The realization that “eating” french fries might only be a disguise to ingest large amounts of ketchup reminded me of a Serious Eats recipe for Homemade Ketchup that I’ve been wanting to try. When I saw the recipe for Homemade Ketchup for the first time, I have to admit, I thought, “You can make ketchup at home? OF COURSE you can make ketchup at home!” because you can make anything at home if you put your mind to it!
So lo and behold, our bottle of store purchased ketchup was running low and instead of buying another bottle, I rinsed it out to prepare for my own concoction. The recipe is really easy because all you do is cook up diced onion, add garlic, then pour in all the other ingredients. After simmering for an hour, the sauce needs to be blended, then poured through a strainer, bottled up, and you have homemade ketchup! Or “Catch Up” as I like to call it. And I can, because I made it!
It has the consistency of store bought ketchup, but it’s a darker color. The tomato flavor is very strong, almost like a tomato sauce for pasta. However, it’s missing the tang that’s found in store bought ketchup. Devin found it to be too sweet and is not a fan of it. The recipe made a lot, about 30 ounces, so it will be a while before we run out and I can tweak the recipe.
I made these sweet potato fries to go with the Catch Up. They are simply cut up sweet potatoes tossed with olive oil, salt, and pepper, then roasted in the oven at 450 degrees for 22 minutes, flipping them over halfway through the cooking time. Delicious!