Info: Ketchup, {‘kae. Tschap} (English), is according to the dictionary a spicy tomato sauce for seasoning with Malaysian-English origin. Today, ketchup is on everyone’s lips and is, among other things, a compulsory ingredient of the dish “Pommes Schranke” (French fries). Admittedly, since the spelling reform came into force, there has been uncertainty among large sections of the population as to the correct spelling and grammatical gender of ketchup.
However, this has done little harm to its popularity. Helmut Gote reveals in Wdr 2 Westzeit how to make the food yourself.
Peel the onions, cut them in half lengthwise and then slice them diagonally into narrow strips. Next, you’ll need a thick-bottomed saucepan with as large a diameter as possible (20 cm is good) to caramelize the sugar. To do this, sprinkle the sugar evenly on the bottom and heat it at medium temperature until it becomes liquid. Meanwhile, suppress the reflex to stir, and when it is almost completely liquid, turn the temperature to low. When the caramel has turned golden brown, deglaze it with the vinegar, be careful, it may splatter. Next, the caramel will first become hard, but just as quickly repeated liquid, if you boil it with the vinegar a few min on low heat. While this is going on, you can already mix in the onions, then the canned tomatoes that you cut into pieces beforehand. Peel the ginger, grate
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