Although today's ketchup is the basis, it did not appear until a century later, other types. By 181, a tomato sauce cookbook was printed by Sandy Addison, and later a cookbook in the United States, Sugar House Book [3]. Another secret published by James Meese in 1812. In 1824, a tomato sauce with a tomato recipe appeared in Virginia housewives (the influential 19th century recipe was written by Mary Doff, Thomas Jefferson's cousin). With the development of the last century, the popularity of tomato sauce began to rise in the United States, which was influenced by the enthusiasm of American tomatoes. Ketchup is sold to local farmers. A man named Sa Jaecks (or yerkes) is considered as the first phenomenon to make tomato sauce nationwide. By 1837, he made and distributed condiments all over the country. Shortly thereafter, other companies followed suit. Lou and Heinz introduced ketchup in 1876. Heinz ketchup advertisement: "Blessed relief and mother in the family of other women!" "

In Webster's dictionary, "catching up" in 1913 means "sauce made from mushrooms and tomatoes, walnuts, etc. [also sauce in writing]."

Modern tomato sauce appeared in the early 2th century, and sodium benzoate was compared as a condiment used as a preservative for debate. Harvey President Willie's "Father's Food and Drug Administration" in the United States questioned the safety of benzoic acid. In response, entrepreneurs, especially Henry Heinz, pursued another formula, eliminating the need for the preservative.

Before, Heinz (and his colleague innovator), the commercial tomato ketchup at that time was thin and thin, partly because of immature tomatoes, and the utilization rate of pectin was very low. They are less vinegar than modern ketchup, and tomatoes need to be pickled and mature, and they need no damage or degradation to benzoic acid. However, the desire to eliminate benzoic acid-driven changes has also changed, and some experts (such as Andrew Smith [4]) believe that it is the key to the establishment of American condiments based on ketchup.

before Heinz, most commercial ketchup appealed to two basic flavors: bitter and salty. However, for mature tomatoes and tomatoes, solid switches add a stronger umami flavor, and the concentration of vinegar increases, which mainly increases the consumption of sour and spicy flavors and makes them feel experienced within their range.

In the past, tomato sauce was produced after harvesting from fresh tomatoes. Vacuum evaporation makes it possible for people to become a thick tomato sauce, which is easy to store tomatoes at room temperature. This enables the factory to produce ketchup all year round.