Tomato Ketchup is one of the most popular condiments now: it is added to appetizers, salads, hot dishes and more complex sauces.
Interestingly, the ancestral home of ketchup called China. Its ancient recipe is radically different from the modern: the previously prepared sauce of anchovies, beans, mushrooms, walnuts, wine and spices. Europeans liked it, so it quickly spread through the Old Continent. First, based on tomato ketchup was prepared only centuries ago and the modified recipe seasoning common in our time, was invented in the early 20th century in the United States.
In classical composition tomato ketchup includes (pureed or paste), which are the basis of this sauce, as well as water and spices. Tomatoes for the seasonings are carefully selected, and then they are washed and crushed. The share of this paste prepared exclusively from fresh tomatoes, ketchup class. Lack of tomato paste usually compensates beet, plum or apple puree, arched thickeners such as flour, starch and gum. Synthetic ketchups also contain vinegar and citric acid — as equivalent natural tomato acids.