The English word for ketchup comes from the early 17th century Dutch word "ketjap", meaning "soy sauce". This sauce was later introduced to the United Kingdom and developed into ketchup, while the British still used the original Dutch word. In the late 18th century, Americans began producing their own ketchup, which also took the name "ketchup" and evolved into the food we know today.

Expand: Ketchup is a common condiment made from fresh, ripe tomatoes that have been peeled, seeded, blended and heated. It has a bright red color, thick texture, sweet and sour taste, and is one of the indispensable condiments in cooking and eating.

The history of tomato sauce can be traced back to centuries ago, initially it was the Portuguese and Spaniards on the Mediterranean coast of Europe who brought tomatoes back to Europe and used them to create new condiments. Since then, tomatoes have been passed down and developed over the centuries, eventually becoming one of the indispensable condiments on the modern table.

Tomato sauce is relatively simple to make, simply peel and seed fresh ripe tomatoes, cut them into small pieces, add the right amount of sugar, salt, vinegar, onion, garlic, pepper and other spices, and then put them into a pot of boiling and stirring until they thicken. The resulting ketchup can be used as an accompaniment to many foods such as meats, breads, and salads, and it is also one of the key ingredients in fast food such as burgers and hot dogs.

In addition to being delicious, ketchup is also rich in nutritional value. It is rich in a variety of vitamins and minerals, such as vitamin C, vitamin A, iron, potassium, etc., which can effectively improve human immunity and health. In addition, ketchup also has a certain antioxidant effect, can effectively prevent skin aging and chronic diseases.