The Fork Report's Neil Saavedra joins Gary and Shannon to talk about the Ketchup shortage we are facing. The Wall Street Journal had a great article about the crisis.
After enduring a year of closures, employee safety fears and start-stop openings, many American restaurants are now facing a nationwide ketchup shortage. Restaurants are trying to secure the tabletop staple after Covid-19 upended the condiment world order. Managers are using generic versions, pouring out bulk ketchup into individual cups and hitting the aisles of Costco for substitutes.
“We’ve been hunting high and low,” said Chris Fuselier, owner of Denver-based Blake Street Tavern, who has struggled to keep ketchup in stock for much of this year.
Check out the full article HERE
Neil has this great step by step recipe from Alpha Foodie to make your own ketchup.
- 6 cups tomatoes I used organic cherry vine tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 whole clove bud
- 1 tsp onion powder
- 1/8 tsp ground cinnamon
- 1 tsp garlic powder
- 1/8 tsp celery seeds
- 1 tsp salt
- 1/8 tsp chili powder or cayenne powder
Wash the tomatoes and remove their stems. Add the tomatoes to a large bowl and blend them with a handheld immersion blender. You could also do this in a food processor. Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me. Add the tomatoes into a large saucepan over medium heat and bring to a slow boil to reduce them for about 45 minutes. Stir occasionally. Add all the other ingredients and stir well. The spices and flavors combine to give you that signature tomato ketchup flavour.* Keep over medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a consistency you like, remove from the heat. Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated for up to a month.