The Heinz Tomato Ketchup Cookbook

Ketchup is sweet and tangy and by 1905 Heinz was producing more than 5 million bottles worldwide and in just 2 years that production had more than double. As of, 2012, there are more than 650 million bottles of Heinz Tomato Ketchup being sold every year around the world. For more than 130 years ketchup has been the condiment of choice in countries such as Canada, Australia, South America, India, Japan, Indonesia, New Zealand South Africa, the United Kingdom and of course America... being dubbed "America's favourite ketchup." Not to bad for a company, who in 1869 produced only horseradish. No wonder by 1898 Heinz proudly proclaims that there is no other condiment more universally popular than ketchup!  Heinz uses the word "tomato" in the name because at the time of it's introduction, ketchup sauces based on other ingredients were commonly used.  

This small coffee table-ish style cookbook is an ode to ketchup and condiment connoisseurs every where. There are a handful of recipes amongst it's 85 pages. Some a surprise like Wild Mushroom Diablo, Breakfast Tomato and Potato Waffles, and Greek Lamb Turnovers with Fresh Oregano and some less so like recipes for Barbeque Sauce, Meatballs, and Sweet and Sour Pork. This cookbook covers recipes from starters, soups and salads, brunch, lunch, seafood, poultry and meat, vegetarian and bakery... which only has 3 "bread" like recipes. It is a cute book for the ketchup-ly inclined. 

Coconut, Chile, and Squash Soup

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Serves 4 to 6 

2 tablespoons vegetable oil

2 shallots, sliced

2 green onions, sliced

2 cloves garlic, peeled and crushed (optional)

3/4-inch piece fresh ginger, peeled and finely diced

1 Thai chile, seeded and finely diced

1 pound butternut squash, peeled, seeded and cut into 3/4-inch cubes

1 cup vegetable broth

1 tablespoon Thai fish sauce

3 tablespoons Heinz Tomato Ketchup

1 3/4 cups unsweetened coconut milk

Handful of fresh cilantro

Zest and juice of 1 lime

Heat the oil in a large saucepan and the shallots, onions, garlic, ginger, and chile. Cook gently for 5 to 6 minutes until soft, and then toss in the butternut squash and stir around for a couple of minutes.

Add the broth, fish sauce, ketchup, and coconut milk and simmer, covered, for 30 minutes. Roughly chop the cilantro, reserving a little for garnish, and add it to the soup together with the lime zest and juice.

Remove from the heat and allow the mixture to cool enough to puree into a smooth soup. Reheat when ready to serve and garnish with the remaining cilantro. 

Sweet Chile Dip

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4 tablespoons Greek yogurt

1 teaspoon mint sauce

1 tablespoon Heinz Tomato Ketchup

1/2 teaspoon lemon juice

1/2 red chile, seeded and very finely diced

Pinch sugar

Salt and freshly ground pepper 

Combine all the ingredients in a suitable dish, cover and chill in the fridge.  

Have a great weekend everyone! - JD