Review: Who knew?
Rating: 5 out of 5
Date: 03 30, 2013
Reading Dan C. Ionescu informative book HOMEMADE TOMATO KETCHUP is an eye opener. Before he takes us into the kitchen he informs us of all the poor ingredients that go into that favorite of all American sauces - mostly water, sugar, and tomato paste PLUS all of those unhealthy preservatives.  But who would think to make ketchup at home?  The answer? Ionescu - and the results are not only rather simple but are guaranteed nutritious and delicious.Not exactly a purist (he does admit to using good quality canned tomatoes when fresh tomatoes are not in season - but where in the world can shoppers not find fresh tomatoes all year round?), our chef du jour gives us all the information about tools and equipment needed for the process of creating our own ketchup and emphasizes that these are not difficult to come by nor are all the tools necessary. He discusses sterilizing the containers into which your homemade adventure will be stored (or gifted), and then gives helpful hints about how to go through the process of making wholesome sauce.The come the recipes and directions. Homemade Tomato Ketchup. Lo Sodium style, Sugar Free style - all very simply made. Then the focus of the book - Classic Tomato Ketchup made from 3 pounds of tomatoes, red bell pepper, onion, cider vinegar, garlic, peppercorns, whole allspice, cloves, cinnamon, paprika, brown sugar, regular sugar and salt and voila! - the real McCoy.  Once you have gained access into the process the following variations are offered: Easy Ketchup, Homemade Jamie Oliver Style Ketchup, Moderately Hot version, Natural Tomato Flavor (without all the spices for the Classic form), Peppery Ketchup, Asian Inspired Ketchup, Really Hot Ketchup, Ketchup with Apples (a variation of sweet and sour...), Spicy Plum Ketchup, Homemade Ketchup Preserve and on and on. Every recipe is well laid out with ingredients, steps of preparation, some interesting asides and a color photograph to show you what you're going to see at the end of the venture.Dan follows his recipes with a great little bit of personal history that makes you want to invite him into your kitchen.  He has some very good pointers about weight control...Grady Harp, March 13