Oh, I'm not done with ketchup yet!

Next time Cliff is out of ketchup, I'll try making my own, assuming I have a can of tomato paste on hand.  I found this simple recipe online.  

Fresh, Easy and Sodium-Reduced Homemade Ketchup

Makes 1 cup

1 can (5-1/2 oz) tomato paste
1/4 teaspoon dry mustard
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup water
1 pinch cloves
2 tablespoons cider vinegar
1 pinch allspice

In jar or bowl, combine all ingredients, mixing well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.

l found another article with believable facts about ketchup HERE.  Not a word about the Supreme Court stuff.  

Interesting Facts about Ketchup

• 97% of American homes keep ketchup in their kitchen.
• Each person eats about 3 bottles a year.  (Cliff is no doubt eating several other people's shares)
• A tablespoon of ketchup has 16 calories and no fat.
• 4 tablespoons of ketchup have the nutritional value of an entire ripe, medium tomato.
• In 1992, ketchup sales were $723 million.
• As with wines, there are good and bad ketchup years depending on how sweet and flavorful the tomato harvest.
• Most brands are made from tomato paste or tomato concentrate, boiled down in late summer when tomatoes are harvested, and used throughout the year to cook the final product.
• Ketchup made in summer is made directly from ripe tomatoes.
• Ketchup is great for restoring the glow to copper pots and pans. The acid in ketchup removes tarnish and brings out the shine.

 

Read more: All About Ketchup (Catsup) http://www.globalgourmet.com/food/sleuth/0799/#ixzz18Hns94Pu