Food writer Jane Black tries to make her own ketchup and concludes that this may be one of the few cases in which homemade falls short of the industrial brand. That is because Heinz Ketchup is the Platonic ideal (my word, not hers):
Ketchup, apparently, is an exception to the everything-is-better-if-you-make-it-yourself ethos. In a 2004 piece in the New Yorker magazine, journalist Malcolm Gladwell argued that although different people have different ideas of the perfect tomato sauce (chunky, spicy or smooth) or mustard (yellow or Dijon-style), everyone likes the same kind of ketchup. And that ketchup is Heinz, a condiment that offers a perfect balance of sweet, salty, sour, bitter and savory or umami. More than a decade earlier, Vogue’s Jeffrey Steingarten came to essentially the same conclusion when, in a characteristically extensive taste test, he grouped 35 ketchups, including two homemade versions, into the following categories: Worse Than Heinz, Heinz, Better Than Heinz and Not Really Ketchup. . . .
Heinz, Smith reports, began making tomato ketchup in the late 19th century. By 1905, the company had become the ketchup king, turning out more than 5 million bottles a year. Today,Heinz owns 59 percent of the market, according to data from Nielsen, with Hunts (15 percent) and Del Monte (2 percent) fighting for the leftovers.. . .
So what makes Heinz the standard by which all others are measured? Consumer tests identify four key characteristics: tang, sweetness, a concentrated tomato flavor and a thick, pourable consistency. Re-creating that blend with fresh or more-wholesome ingredients was my goal.. . .
via DIY not?.
She then tells about trying various recipes with various ingredients. Her ketchup keeps coming out too sweet or the wrong consistency or good-tasting but just not like ketchup. (Have any of you had better luck?) At any rate, let us salute a good product.