The History of Ketchup

But as historian Andrew Smith notes, tomato ketchup became wildly popular, its use spreading rapidly to all regions of the U.S. American meals during the 19th century, much like the British diet of the time, consisted of stews, soups, rough cuts of meat, vegetables and fruits when in season, and bread, bread, and more bread. Nearly all of the tomatoes produced for sauces and ketchup are products of this moment — as are many other fruits and vegetables produced in the U.S.

Early on, ketchup functioned as a great equalizer, with a “special and unprecedented ability to provide something for everyone.” But industrial ketchup, with its bright red color, its vinegary and sweet flavor, and its thick texture that pairs perfectly with starches and proteins, will remain a beloved and ubiquitous condiment, influencing American eating — and increasingly, food and cooking in the rest of the world, too.

Source: www.saturdayeveningpost.com