T
he bright red sauce Henry Heinz first peddled in 1876 is considered by many
to be the quintessential American condiment. Yet ketchup (or catsup) was
neither created in the New World nor originally made with tomatoes, even though
the FDA still defines it as "prepared from one or any combination of two or
more … tomato ingredients."
Today, the pendulum is swinging back with alternative (non-tomato) ketchups
becoming less sweet, and much spicier. New options feature blackberry, banana,
peach, mushroom, and anchovy—making them exciting and colorful partners for
a wide variety of prepared food offerings.
To showcase this trend, Joanna Pruess has created a range of recipes, includ-
ing: Baked Parmesan-Panko Crusted Pork Chops with Mushroom Ketchup
(pictured); Cheddar, Leek, and Potato Frittata with
Tomatillo-Apple Ketchup; and Sweet Potato-Chive
Pancakes with Dried Plum-Pear Ketchup. Find the
recipes at specialtyfood.com/ketchup-recipes.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI
prepared food focus
New Ketchups—
No Tomatoes Added
@
FIND 3
RECIPES
ONLINE
46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
