What is the difference between sauce and ketchup

It was originally related to a sauce that contained fish brine, herbs and spices as main ingredients. In eighteen and nineteenth century, the term was used to refer all the sauces with vinegar as one of the ingredients.

Later at some point of time, it got associated with tomatoes juice and since then, the term got popularized for tomato sauce. Ketchup can also be referred as a spicy sauce that is made using tomatoes and vinegar. It is mainly used as a relish. It is generally served cold. The word Ketchup has undergone several definition changes, therefore it is difficult to associate it with a particular definition. However, today we generally associate it with a tomato sauce. One of the famous characteristics of ketchup is its viscosity, and thus pouring it on a plate is sometimes difficult and can also be fun at the same time.

Therefore, we can say that a ketchup and a sauce were same in earlier times, but in modern times, a tomato sauce is specifically considered to be a ketchup. Confused, I decided to take my question to the experts — and they all seemed to fall rather flat.

I thought it was the perfect timing; Heinz had released a new campaign urging Aussies to make the switch to ketchup. But that was it.

He is yet to answer my tweet. When I asked Heinz to comment, I never got an answer. Same goes for Masterfoods. So where does that leave us? Looking at the two, it seems the only difference is the fact there are more tomatoes, 58g extra to be precise, in ketchup than tomato sauce.

Otherwise they both use sugar, salt and vinegar. So which is the better choice? Save my name, email, and website in this browser for the next time I comment. Submit Comment. Sauce Blog. Do you know the difference between Ketchup and Tomato Sauce? When you unpack the history of these two products, things start getting interesting.

Tomato Sauce, where it all began Tomato Sauce, as we refer to the sweet and sour tangy red sauce in most parts of the world, including Europe and the Americas, is completely different from what we know. When was Tomato Sauce first introduced? Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt. Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.

Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.

Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years. Andoni on April 8, at pm.