The ketchup we slather onto hot dogs, burgers, and fries today once had a different purpose: Doctors believed it was best consumed as a health tonic. Ketchup has come a long way from its roots in China as far back as the third century BCE, when cooks fermented seafood to create a salty, amber-colored sauce that resembles modern fish sauce (an anchovy-based condiment that adds umami flavor to many Asian dishes). By
around the 16th century, British sailors had taken word of ketchup back to their home country, and British cooks tried to replicate it with their own versions made from walnuts and mushrooms. It’s not clear exactly when tomatoes came on the scene, though the first known tomato ketchup recipe appeared around 1812, published by Philadelphia horticulturist James Mease.
It wasn’t until the 1830s that some doctors began rebranding tomatoes as a 19th-century superfood. One 
physician, Dr. John Cook Bennett, especially promoted tomatoes as cures for indigestion and other stomach ailments, encouraging a craze for the fruit that eventually saw the introduction of ketchup pills and extracts (one memorable jingle went, “tomato pills will cure all your ills”). The fad would last through around the 1850s, but soon enough home cooks focused on creating their own ketchups instead of taking the vitamin equivalents. The sauce then became an easily obtainable American dinner table staple in large part thanks to the H. J. Heinz Company, which released its first tomato ketchup in 1876.
Media Release/Interesting Facts
