Farmhouse Ketchup

Farmhouse Ketchup. Diced tomatoes, pickled peppers, cinnamon, and clove.

Farmhouse Ketchup is a chunky tomato ketchup by Easton Reed with pickled peppers, cinnamon, and clove in a 280-milliliter jar. Not a smooth standard sauce, no spiciness, no substitute for tomato paste in a pot.

Farmhouse Ketchup is Easton Reed's seasoned ketchup, with its tomato content split between 30 percent diced tomatoes and 15 percent tomato paste. The potatoes are hand-cut, the meat comes from the butcher.

Next to it often stands a bottle whose contents taste of sugar and vinegar and little else. The effort on the plate ends where the sauce begins.

This jar aims to change that. It provides its own seasoning, instead of just being red, and it remains unmistakably a ketchup.

The clove only reveals itself on the second spoonful

The first impression is tomato, and that of fresh fruit rather than from a concentrate canister. The ketchup plops out of the jar in dollops and barely spreads on the plate.

This density has a visible reason. Diced tomatoes bring pulp and thus texture, whereas a ketchup made from pure paste is just thickened liquid.

After the tomato, the pickled bell pepper comes to the forefront. At ten percent, it brings a mild, almost fruity sweetness, along with the slight acidity of its brine.

Beneath that are three percent dried onion rings and dried bell peppers. Both provide a savory base and a subtle roasted note that fresh onion cannot achieve here.

Cinnamon and clove come last and remain just below recognition. They don't taste like Christmas cookies, but rather add a warm, slightly resinous depth behind the fruit.

Cane sugar is second in the recipe but still works in the background. With 26 grams of sugar per 100 grams, the jar is within the usual range for its type.

The chili powder remains far below the threshold where spiciness becomes noticeable. Those expecting a hot sauce will find nothing here that deserves the name.

The consistency is also a defining factor. Those accustomed to a smooth, pourable ketchup from a squeeze bottle will find this jar too coarse.

The clove is also not an insignificant detail for every palate. Those who generally avoid its flavor from sauerbraten or red cabbage will recognize and be bothered by it here.

A spoonful in the stew pot replaces paste and seasoning

The obvious place is the bowl next to fries and potato wedges. Because the ketchup remains thick, it doesn't slide off, and one tablespoon per person is sufficient.

On burgers, hot dogs, and bratwurst, a thin line is enough, no more. Alongside crispy onions and mustard, it has enough distinct seasoning not to be overwhelmed.

For fried potatoes, scrambled eggs, and meatballs, it completely replaces the sauce. Cold roast meat and a slice of cheese on dark bread also tolerate it without any other ingredient.

Its underestimated role is in the pot. Two tablespoons in a Bolognese or chili con carne bring tomato, onion, vinegar, and seasoning in one step.

For a quick grilling marinade, three ingredients are enough. Three tablespoons of ketchup, one tablespoon of oil, and one teaspoon of apple cider vinegar are sufficient for 500 grams of chicken thighs.

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