Go Back to Basics with Homemade Savory Ketchup

Used in everything from barbecue sauce to baked beans and a tableside condiment, ketchup is undeniably an integral part of a summer barbecue. Yet, despite its pivotal role, its a commodity thats bought in bulk at big-box retail outlets and slathered onto food without a second thought. But have you ever heard anyone say, WOW that ketchup is really good! No? Well neither have I. Thats why I decided its high time that ketchup gets a little respect. According to dictionary.com, the definition of condiment is something used to give a special flavor to food. Theres nothing special about a squeeze bottle of Heinz, and so my goal wasnt to make a knock off, but to create a unique condiment that truly imparts a special flavor to food. I wanted something that was awesome in sauces, and even better on French fries. What I came up with was a ketchup with depth from an array of caramelized vegetables, smoky notes from the roasted bell pepper, and a balance of sweet, savory, salty, and tangy that tickles every taste bud in your mouth. Its more flavorful than the red goop that comes out of a bottle, and yet it wont overpower the food that you eat it with. It also doesnt contain any high fructose corn syrup.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.