Ketchup: A Manifesto

Heinz Ketchup

When Spanish tapas maestro José Andrés uttered the words, “Everyone else in the world still thinks of American food as ketchup,” I don’t think he intended the statement as a compliment. But I’m taking it as one anyways.

I’m fed up with people taking the condiment for granted, considering it somehow unworthy of higher praise just because it happens to be the perfect accoutrement for a burger and fries. I’ve had it up to here with food snobs vilifying ketchup, trash-talking the sweet, sharp, seductively smooth stuff as if it were an uneducated rube slobbering all over their fancy fare.

Thing is, usually I’d be right there with all you wannabe top chefs and urban homesteaders, brewing my own DIY version. You’re talking to a girl whose refrigerator currently strains to contain half a dozen jars of pickled vegetables, home-canned jams and jellies of every stripe, and several chunks of home-smoked pork. I could start a new movement called Overdo It Yourself.

But my Pittsburgh upbringing makes me chafe at the thought of replacing my Heinz bottle with a Mason jar. In Pittsburgh, home to Heinz since 1869, we treat ketchup as the national treasure it is. I learned to recognize the Heinz name when I was a school kid, just as I was instructed in the exploits of the Fricks and Carnegies and committed to memory the heroic acts of Bradshaw, Lambert, Greene, Harris, and other Steelers heroes. I heard the stories of those who stuck around when things got bad, and I was taught to respect and support the people and companies that helped our blue-collar city make it through the tough times.

No matter where in the world I am—getting tipsy in an old stagecoach saloon miles from anywhere in the New Mexican desert, whiling away an afternoon under the dim bulbs of a Chicago dive bar, popping into a Glasgow chip shop at one in the morning—the sight of a bottle of Heinz evokes a primordial reaction, a frisson of happiness, within my chest. And each time I dip a fry in that glorious crimson suspension, it’s akin to renewing a blood oath.

But since it’s not easy to explain this kind of loyalty on the fine print of a ketchup label, I fear the Pittsburgh pride and tradition are lost on farm-to-table acolytes, whether from Salt Lake City or Barcelona, who see ketchup as a trailer-park condiment. In their eyes, making ketchup from scratch is the only way to shed its down-market sensibilities. Chefs like Andrés talk about “embracing and celebrating” ketchup, yet his high-end homemade renditions call for cherries and oysters. What?

Even Heinz itself has kowtowed to this snobbery with variations that downplay ketchup’s less-than-classy stereotype. The “upscale” varieties, like its organic and “Simply Heinz” ketchups, are panaceas for acolytes of Michael Pollan, while its balsamic vinegar–enhanced version—formerly exclusive to those fancy ketchup-loving lads in the United Kingdom—sold so well that it made the jump across the pond last year.

This high-end gloss doesn’t sit well with me. As a native Pittsburgher, a peacekeeper, and a lover of Americana, I say to the snobbish detractors: Why do you feel the need to fool with something that’s just fine as it is? Their renditions disown the ruddy condiment rather than honor it. Besides, my Steel City–honed taste buds have yet to find a homemade version that replicates the nostalgic tang and spice—not to mention the pendulous weight—of the sauce that globs out of the glass when you hit the 57 just so. The heritage adaptations might be fine tomato sauces all, but to me they simply do not constitute ketchup.

Not only is Heinz ketchup tasty on its own merits, it’s critical to our national culinary identity. Diner breakfasts would be nothing without that iconic dollop of sweetness alongside hash browns. Memorial Day cookouts lose a little something when a certain squeeze bottle goes missing from the lineup. And perish the thought that a French fry without a sauce-tinged tip should ever pass my lips. Ketchup is a comforting symbol of our red-blooded right to eat good home cookin’ like meatloaf and grilled cheese. Ketchup democratically unifies the fat-cat steakhouses and mom-and-pop burger joints under one common condiment. Ketchup may not be a vegetable, no matter what the USDA may have once tried to tell us, but it deserves a little respect.

We Pittsburgh kids learn early on to hold our heads high and not deny our heritage, no matter how second-class it may seem to the rest of the country. It may seem an impossibility, but I await the day when the entire United States feels that same swell of pride that rises in my heart when I see a bottle of Heinz. Call me a sentimental fool, but that kind of loyalty tastes really good to me. Hey, a girl can dream.

Hungry for more? Chow down on these:

Casey Barber

About Casey Barber

Casey Barber is the editor of Good. Food. Stories. and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, as well as a food writer and recipe developer whose work has appeared on Gourmet Live and in ReadyMade magazine. A Pittsburgh native through and through, Barber says her standard order at Primanti’s is kolbassi with extra coleslaw washed down with an I.C. Light.

Comments
Comments
  1. Sofia says:

    Love the writing even though I must admit… I am one of those Euro-snobs who simply cannot identify herself with ketchup. Yet I DO understand your nostalgia with such a product and glad you speak up with such an American trait, especially being from where Ketchup was born. Being married to a die-hard Steelers fan (even though he is from Boston), I have learned a lot about your city and the passion your people have which is impressive to say the least. But again not being a fan of store bought ketchup I am one of those that will make it at home from scratch as I do prefer that home taste much as this recipe from LC site

  2. Jean Gogolin says:

    Agreed. EXCEPT that the perfect dip for fries is not ketchup but good mayonnaise. Learned that in Brussels and have been doing it ever since.

    • Jean, will you be disgusted if I tell you that I often like to swirl my ketchup and mayonnaise together to make a faux-secret sauce dip for my fries? Cause that’s my “special occasion” fry condiment.

  3. Anna says:

    It feels so reassuring to have my own opinion on ketchup validated on LEITE’S BLOG (I’m not shouting, just expressing my admiration and respect). It’s a wonderful condiment, giving body and a je ne sais quois to many a dish. Living in Europe, I usually watch BBC’s cooking programs and was pleased to see that one of their excellent chefs also recommended using it more frequently.

  4. Phil Miller says:

    Yeah, David, but the classic Heinz we grew up with is now made with high fructose corn syrup, which will only add pounds on our bodies that already have enough. Heinz does make an excellent organic ketchup w/out the HFCS.

    In my opinion, HFCS has an added note of sweetness I can do without.

    Do check out the organic, for it is less sweet and more like what we grew up with.

    • Phil, I agree that HFCS isn’t something I want to ingest on a regular basis, and I make very few exceptions for eating foods that contain it. Heinz, and Oreos a few times a year, are more or less the only things on my list!

  5. Susan says:

    Yay, ketchup. Love the stuff. You know what I don’t understand? Why Heinz has a white condiment labeled “Heinz Salad Dressing” that is sold in England(?)…or at least I’ve only seen it at British food stores and at World Market and in the International section of a few grocery stores. Is this the same Heinz company? Hey, and why does their chili sauce taste the same as ketchup? I need to do some research…

    • Susan, the salad cream/salad dressing you’ve seen is in fact by the same Heinz company (they make HP sauce too, if you’ve ever seen that). It’s actually kind of like Miracle Whip/mayo… not really my cup of tea! As for the chili sauce, I honestly am not sure I’ve ever tried it – big fan of their cocktail sauce, though.

  6. Lori Stilger says:

    Oh, hooray. I love ketchup, and being a PA gal, Heinz is my fave – it also tastes the best. ;D
    I do a lot of stuff myself – love the “Overdo It Yourself”!!! :D – but we canned ketchup when I was younger. BLECH. It separated, and the taste was nowhere near our beloved bottle’s. Thanks for standing up for it! :D

  7. Allison says:

    I’m not from PA, but ketchup isn’t ketchup unless it is Heinz. Homemade/house-made attempts are usually decent tomato sauces, but ketchup they ain’t.

  8. Aimee says:

    Hilarious and awesome, Casey! Bless your ketchup-loving heart. Not all things benefit from the homemade treatment. I’ve never enjoyed the times I’ve been served “house made” ketchup in bistros and bars, and I’ll now embrace my Heinz preference with this post as backup.

  9. Brette says:

    As a girl from Buffalo who grew up knowing to whack the 57 on the bottle to get the ketchup to start flowing, I understand. However, I switched to store brand organic ketchup and it tastes SO much better.

  10. Cherries and oysters? Perhaps Señor Andrés should stick to what he knows best, which in my opinion is flan.

    And anything that evokes a primordial reaction within your chest is okay by me.

    • Michael, flan evokes another kind of primordial reaction within my chest – it’s more on the shuddery side. Blech. Historically, there WERE tomato-free versions of ketchup (in the 18th and 19th centuries) that involved things like oysters, but they were more like fish sauce/nuoc cham, not what we think of as ketchup today.

  11. YES! Long live ketchup and all it stands for! Personally, growing up as a picky eater, it probably saved my life since it made gross foods palatable. My husband may hate it but no fridge of mine shall ever be without it.

  12. Kim Beaulieu says:

    I always have a bottle in my fridge for whenever the urge to make fries pops up. It’s the only way I like mine, sprinkled with salt and dunked in Heinz. I live about 15 minutes from the Canadian Heinz factory. My hubby actually did part of his apprenticeship there. Did some maintenance on their boilers which are massive things. We are tried and true Heinz folks here.

  13. Being The Tomato Snob, I applaud you for this saucy article. Ketchup definitely has its place in American history. No greasy breakfast, burger, or grilled cheese sandwich would be the same without this iconic condiment. May Heinz ketchup forever be a household name!

  14. Barbara Davilman says:

    I never gave much thought to ketchup till I tasted Nick Coe’s version. Apparently, I’m not the only one won over by it. In a word: OUT OF THIS WORLD. http://www.latimes.com/features/food/dailydish/la-dd-at-last-a-really-great-bottle-of-ketchup-20130130,0,3019723.story

  15. mtomm says:

    Born in Cleveland, raised in Pittsburgh, lived in Boston for 23 years. Whined at my local supermarket to get me heinz ketchup…NOT catsup that is just gross! Also got them to import relish, pickles and even a few other goodies. When I moved to Philly I let them know and they said they had a nice market share from it coming in. I also taught the deli workers to make chipped chopped ham and quite a few New Englanders about Ham BBQ.

    Heinz is simple and unadorned goodness and I am proud to eat it and cook with it. (secret in my turkey and chicken burgers which my son says are awesome. He hates ketchup and swear he will never eat it.hahahaha.

    In the end, keep your food simple, clean and unfussed with. The more crap you add the more sins you are trying to hide.

    • mtomm, you’ll be happy to know I have a jar of Isaly’s BBQ sauce waiting in my pantry – every time I go home to Pittsburgh, I stock up on all the good stuff to share with my Jersey friends. They’re now pretty fond of IC Light, too!

  16. I knew you had to be from the Burgh with that Heinz bottle as your image. I live in Pittsburgh now even though I’m from MD, and my three boys were born here. It could be something in the water but they all claim they can tell the difference between Heinz and other ketchups. My 5 yr old adores ketchup and will eat almost anything if he can dip it in ketchup, including eggplant and broccoli. Quite beyond my palette but I don’t object as long as he’s eating his veg!

    • Elizabeth, broccoli in ketchup is a little beyond my palate, too, but I won’t argue with the method for getting him to eat his greens! Commenter Stephanie V.W. Lucianovic above literally wrote the book on picky eating (it’s called Suffering Succotash and it’s awesome), and she also credits ketchup with helping her choke down some less palatable foods. It’s a miracle worker!

  17. nola2chi says:

    Seeing that my Heinz was made in Canada really put me off. I mean, really, an American icon import? What’s that about? Also, being from So. Louisiana I’ve felt welcomed and proud to see Tabasco on tables all over the world. I never used Tabasco though, cause it was yucky. Now I can’t get enough of the green Tabasco, though. So I’m sitting here at the computer trying to rewrite the grocery list my son lost, evidently at the grocery store. He brought home some of the items listed, but I know he missed some very important ones. But I’m drawing a blank and distracted by this article. Guess what the important thing on the list that he missed was? Go on, guess! Haha. Oh, and, my mom never put Heinz in the fridge. The flavor is so much better at room temperature. More room in the door for pickles. Oddly, this article left me less offended about the Canadian import. Always liked our neighbors to the north, and am grateful they threw out the Acadians cuz Louisiana is so much tastier with our beloved Cajuns.

    • nola2chi, I gotta say I love your name. I agree that the Acadians have done wonders for our country’s culinary history. I’m a huge fan of our neighbors to the north, too. (Poutine, maple syrup, Barenaked Ladies… so many good things come from Canada.)

  18. ruthie says:

    Yes! I am a Heinz girl, even though I’m California born and raised. Oh, the acrimony when my mom would decide to economize by buying some brand-X ketchup. They’re never as good as Heinz. Never. ;)

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