Ingredients

• Tomato Puree,
• Spirit Vinegar,
• Sugar,
• Molasses,
• Water,
• Modified Cornflour,
• Salt,
• Spices,

While tomato-based BBQ sauces were around in the 1800s like their vinegar- and mustard-based brethren, it wasn't until Kansas City's ketchup-tomato-molasses-brown sugar mixture turned tomato-based BBQ sauces into a favorite from coast to coast.

1940 It was during the 1920s that ketchup, sugar, and Worcestershire sauce made their way into the market. In 1940, Heinz became the first company to sell barbeque sauces in bottles. By the latter half of the century, more companies stepped into the market to introduce barbeque sauce in a range of flavors.

What is the base for BBQ sauce? Most BBQ sauces have a tomato base - many start with tomato paste, some with canned tomato sauce or purée, but we use ketchup as the base for our Easy BBQ Sauce because it doesn't require cooking. Can I use apple cider vinegar? Yes, many homemade BBQ sauce recipes use apple cider vinegar.

TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

Ketchup has a surprisingly long evolution that originated in China. The first version was based on pickled fish and looked more like a soy sauce – with a dark and thin texture. It was called “keh-jup” or “koe-cheup,” meaning “fish sauce.”

The first sauce they made was very simple. In 1698, a Dominican missionary named Père Labat visited the French West Indies and witnessed cooks using lime juice and hot peppers to season barbecued meat. This sauce probably had its roots in Africa where cooks traditionally used both lemon and lime juice.

East Carolina – Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina.

Ketchup is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meats.

a piquant sauce often containing vinegar, tomatoes, sugar, and spices, used especially for basting in barbecuing meat.

American ketchup is a sweet puree of tomatoes, onions, and green peppers flavoured with vinegar and pickling spice that is eaten with meats, especially beef, and frequently with french-fried potatoes (British chips). It is the universal condiment of many types of fast-food meals.

Heinz Company eventually hit upon the perfect balance of sweet, salty, sour, and umami, creating a precisely calibrated product that was difficult for others to replicate - a “platonic ideal of ketchup,” as writer Malcolm Gladwell has noted.

a piquant sauce often containing vinegar, tomatoes, sugar, and spices, used especially for basting in barbecuing meat.

In addition to lycopene, barbecue sauce's tomato base contains antioxidants like vitamin A and vitamin C, which help “clean” the cells of damaging free radicals. This process can protect the skin from sun damage and may have anti-aging properties.

Tomato ketchup is a condiment made by mixing concentrated tomato paste with water, sugar, vinegar, salt and seasonings. The tomato paste is typically manufactured using the “Hot Break” method. With this method, pulped tomatoes are heated to 200˚F (90˚C).