Re-thinking Ketchup

I came across a Ketchup article and it made me think about this interesting condiment. 

Ketchup has the potential of being a healthy and tasty addition to your food, but as with everything bought in a store you need to check the ingredients. But even if the ingredients look pretty clean, how do you know what you're getting? Although the first ingredient in Ketchup is tomato concentrate, it is actually very low in tomatoes.

"Israel's Health Ministry isn't too keen on calling "Heinz" ketchup. In fact, thanks to the low tomato paste content, they're rejecting the brand as the tomato condiment altogether. 

According to Time, the ministry says that the product does not contain enough tomato to be worthy of the name ketchup. They ask for a 10 percent minimum."

Read more: http://www.huffingtonpost.com/foodbeast/israels-ruling-that-heinz_b_8039924.html?utm_hp_ref=world&ir=WorldPost

After reading this, I was interested to learn more about Ketchup and found this interesting article by Malcolm Gladwell: http://www.newyorker.com/magazine/2004/09/06/the-ketchup-conundrum

I also found some good Paleo-friendly Ketchup recipes and thought I'd share them with you. 

http://balancedbites.com/2013/08/homemade-ketchup-recipe-21dsd-no-sweetener-added.html 

http://paleomagazine.com/paleo-ketchup-recipe/ 

Perhaps it's an opportunity to reinvent Ketchup?