> It is easy to make tomato sauce without any ketchup
What do you mean? Tomato sauce is not ketchup, it's a completely different thing. Is there people actually making tomato sauce with ketchup!?
What do you mean? Tomato sauce is not ketchup, it's a completely different thing. Is there people actually making tomato sauce with ketchup!?
I've seen several recipes for tomato based sauces that use ketchup as an ingredient if that's what you mean. But it's used a flavoring ingredient, not as the bulk of the sauce.
Both are either used not at all in tomato sauce or used in much, much lower doses. (I actually have sometimes used very low doses of balsamic vinegar in my tomato sauces but it’s an atypical ingredient. Sometimes adding carrots, honey or just a bit of sugar is recommended if your tomatoes are particularly sour and lacking in sweetness but that’s more as a workaround to hide not so tasty tomatoes. I have also done that in the past but we are talking about adding a pinch of sugar or a drop of honey, not having sugar as the third entry on your ingredients list.)
Obviously, the texture of ketchup is also very smooth while tomato sauce can have many different textures, from completely smooth like ketchup to with substantial vegetable chunks. Depending on how long you cook the sauce those chunks will also be more or less soft. Also, tomato sauce can and probably often is much less thick than tomato ketchup and tomato sauce often has quite a bit of added fat (typically butter or olive oil or both).
Ketchup is also typically served cold and tomato sauce hot but that’s more like the default. Both can go either way.
So, yeah, I would say there are a lot of substantial differences between tomato ketchup and tomato sauce beyond just how concentrated the tomatoes are.
But maybe we are talking past each other and what you call “tomato sauce” is actually something else entirely.
Really? I've always assumed that ketchup is just what Americans call tomato sauce.
[1] The Japanese however, might. https://www.japanesecooking101.com/spaghetti-neapolitan/
I’ve tasted variants of this. It isn’t for me, but I never cared for ketchup.
https://en.wikipedia.org/wiki/Naporitan
The Japanese can only blame themselves for the ketchup-flavored popsicles though:
https://soranews24.com/2014/03/27/we-drink-japans-spaghetti-...
On the other hand, a pasta sauce would generally retain chunks of tomato, use less (or even no) vinegar, salt or sugar per unit volume; and it would be applied to non-greasy pasta in much larger volumes :)
What you've described is just called tomato sauce in my part of the world (Pacific Islands, Australia, New Zealand). So what we call tomato sauce, you call ketchup.
EDIT: I found this https://www.atlasobscura.com/articles/heinz-ketchup-australi...
Interesting. Do you have a different word for the tomato based sauce made from fresh or canned tomatoes often used on pizzas and pasta?
Tomato Sauce and Ketchup aren't quite the same thing here - ketchup is probably stronger and thicker, but they are used the same way.
Incidentally, the best tomato sauce is whatever magical sauce they use on the hot-dogs at A&P shows.
Historically, ketchup was a class of condiments that all had a lot of umami like fish sauces and oyster sauces. Over time, different ketchups were invented, one of which was tomato ketchup. Its popularity grew, and the other ketchups were forgotten, so these days ketchup is synonymous with tomato ketchup.
For the confused people in the audience: There is a product, in Australia, much like ketchup, marketed as “tomato sauce”. Yes, people make pasta sauce with it. Yes, pasta sauce made from scratch is better. It’s not so dissimilar from ketchup, just a little less vinegary.
With tomato sauce? Really?
I know about ketchup and 'tomato sauce' as being essentially the same condiment, used on a hot dog or what have you.
I've never heard of someone using actual ketchup/tomato sauce condiment as a pasta sauce. Literal spaghetti and sauce (that we all ate as kids, don't deny it) from a can would taste better.
Apparently it's a thing here in Thailand, but given how most Thai places in western countries treat Thai food, Im not sure I have much place to tell them they're doing it wrong.
Regionally, people where I live call ketchup 'tomato sauce', or sometimes 'red sauce'.