Tomato ketchup is one such condiment found in almost every pantry in the world! This quintessential ketchup goes well with almost all dishes. From Indian staples like Pakora, Cheela, Dhokla to continental dishes like Burgers, Sandwiches, Pizza, Pasta, French Fries and much more! It’s safe to say that it’s hard to imagine these recipes without the humble tomato ketchup. While we call tomato ketchup a ‘sauce’, the truth is that these two spices are quite different. Every ketchup is a sauce but not all sauces can be called ketchup. Interesting, isn’t it?! But have you ever wondered how tomatoes turn into the red colored sauce that we get in glass bottles and plastic packets? We have found a video that shows how Tomato Ketchup is made commercially!
The video was uploaded by Instagram food blogger @foodie_incarnate and garnered 682k views and over 30k likes.
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How is Tomato Ketchup Commercially Produced?
The process begins with weighing the tomato puree. Tomato puree is made only from tomatoes and does not contain any additives. The puree is poured into a giant barrel for machine mixing. Drinking water is also poured into barrels. For 170 kg tomato puree, they use 60 liters of water. Once it starts mixing, steam is released into the barrel. It helps bring the ketchup together.
After this, mix coriander powder, red chili powder, onion paste, garlic paste and sodium benzoate in a bowl and make a spice mixture by dissolving it in water. Sodium benzoate is a preservative added to soda, packaged foods, etc. to increase shelf life. The spice mixture is then poured into a barrel heated to puree.
Then, 70 kg of sugar and 6 kg of salt are added to the puree. After a while, after the ingredients are mixed, the ketchup is ready! It is then bottled through a machine and ready to be shipped for consumption. Take a look:
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