It seems like foodies have reached every corner of the food world...except ketchup. Grey poupon gave mustard that air of elegance, but so far ketchup has failed to achieve such status of "luxury" and has remained "kid sauce". They've tried organics and rustics, but end up only making tomato sauce...nothing truly touches the real recipe.
But I've never seen tomato ketchup made from REAL tomatoes. I'm talking about some green zebra ketchup, purple cherokee ketchup, or even dry farmed early girl ketchup. Let's go crazy. Why hasn't anybody touched on heirloom tomatoes or any other tomato for ketchup?