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Top Pick Of The Week

August 3, 2010

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Should you care about the quality of your ketchup? If you care about your other food and beverages, absolutely! Photo by Fotografia Basica | IST.

WHAT IT IS: Gourmet ketchup made from top ingredients.
WHY IT’S DIFFERENT: It tastes like tomatoes first. There‘s sweetness, but also a complex mix of spices.
WHY WE LOVE IT: We feel as if we’re eating tomato sauce instead of corn syrup sauce.
WHERE TO BUY IT: See individual listings.
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.Gourmet Ketchup: Regular Or Spicy Ketchup For The Demanding Palate

CAPSULE REPORT: Let food commoners debate the merits of Del Monte, Heinz and Hunt’s ketchup. We have something so much better for you. Call it gourmet ketchup.

More than two years ago, we tasted 32 tomato ketchups and found enormous differences. Some brands stood out as superior tastes, others didn’t make the grade. We’ve just tasted nine more ketchups—some bound for glory, some bound for the recycling bin.

Use a spoon to try the ketchup you’re using. Do you taste rich tomato flavor or corn syrup (sugar)?

Most commercial ketchups are made from tomato concentrate, distilled vinegar, corn syrup, high-fructose corn syrup and seasonings—salt and spices, such as onion powder.

What if your ketchup were made from tomato purée, cider vinegar, agave nectar or brown sugar and enough spice so that you can savor a complex layering of allspice, clove, cinnamon and onion? What if you could cut your sugar intake by half, and switch to low-glycemic agave sweetener instead of high fructose corn syrup?

If this sounds appealing, read the rest of the review to join us on a gourmet ketchup journey that highlights two of our latest finds: Montebello Kitchens Ketchup and Sir Kensington’s Gourmet Scooping Ketchup—both made with low-glycemic agave nectar. Start with the article index below.

  • Find reviews of more of our favorite
    condiments.
     
THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

Ketchup Mania

The Mini Ketchup Cookbook The Heinz Tomato Ketchup Cookbook Pure Ketchup: A History
The Mini Ketchup Cookbook, by
Cameron Pearl. 128 pages of ketchup-centric recipes, including egg salad and deviled eggs. Learn more.

The Heinz Tomato Ketchup Cookbook, by Paul Hartley. Forty recipes: starters, soups and salads to fish, meat and poultry. Learn more.

Pure Ketchup: A History Of America’s National Condiment, With Recipes, by Andrew F. Smith. Learn more.

INDEX OF REVIEW

This is Page 1 of a three-page review. Click on the black links below to visit other pages:

MORE TO DISCOVER

Continue To Page 2: Montebello Kitchens Gourmet Ketchup

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