Sossen Eckart Tomato Ketchup. Ketchup with maple syrup and a splash of bourbon – mild, vegan, handmade in Berlin.
Sossen Eckart Tomato Ketchup is a vegan ketchup made from tomato purée, maple syrup, apple cider vinegar, and bourbon whiskey, seasoned with salt, pepper, and spices. Thomas Eckart cooks it by hand in Berlin. 250 ml, zero chillies on his heat scale, no preservatives.
Ketchup is in almost every refrigerator, and hardly anyone bothers to read the list of ingredients. Yet the principle is simple: ketchup is a cold condiment sauce made of tomatoes, vinegar, sweetener, and spices, cooked down to a thick, glossy consistency. The difference is made by the ingredients and the time spent on the stove. Tomato ketchup from Eckart requires only seven ingredients. The sweetness comes from maple syrup, which makes up 13 percent of the recipe. A good splash of bourbon whiskey provides, according to Eckart, a full-bodied flavor. In his product line, this ketchup is labeled No. 2.
Tomato, maple, and a well-rounded fullness
The tomato is at the forefront: fruity and concentrated. Maple syrup provides a soft, rounded sweetness with a slightly caramel-like note. Apple cider vinegar balances this out and adds freshness.
The bourbon works in the background, giving the ketchup fullness and depth. According to Eckart, the alcohol evaporates during cooking, which is why he considers the ketchup suitable for children as well. Pepper and spices round it out; according to the manufacturer, it is not spicy at all. Those expecting a very sweet ketchup will taste more tomato and more acidity here.
For fries, burgers, and sausages
Ketchup belongs with fries, and this is where the difference is most apparent. It is also the classic companion for bratwurst, wieners, and fish sticks. For many, a dollop goes perfectly with scrambled eggs or fried potatoes on the weekend.
On a burger, it replaces store-bought sweet sauce when combined with pickles, onion, and mustard. Serve it as a dip for barbecue dishes and meatballs.
In the kitchen, you can use it as a base for your own sauces and marinades. A spoonful in ground meat for meatballs or in cocktail sauce for shrimp adds tomato flavor and a fine sweetness.
Our tip: Stir two tablespoons of ketchup with one tablespoon of mayonnaise and a little lemon juice. This creates a cocktail sauce for shrimp or baked potatoes in just one minute.
Note: According to the manufacturer, the ketchup contains no declarable allergens; it is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.
No water added, flavor extracted
Thomas Eckart has a principle that is particularly evident in his ketchup. "I don't put water in; I cook it out," he says. Tomato paste, refined sugar, and water may be cheap base ingredients, but they are not refined.
His ketchup therefore starts with tomato purée and maple syrup and is cooked down until the consistency is just right. Instead of refined sugar, maple syrup provides the sweetness; instead of water, the time on the stove ensures the density. It has been cooked in Berlin, by hand and with his team, since 2009. He is pictured on the label himself, with the words "Handmade in Berlin" underneath.
Eckart is originally from Munich and has lived in Berlin for more than half his life. He summarizes what is important to him in his work in three words: sustainability, decency, and common sense. For him, this includes preparing even an everyday product like ketchup with care.
For families and fry nights
This ketchup is for anyone who looks a little closer at an everyday classic. It fits perfectly in family kitchens where fries and sausages are regularly on the menu, and for barbecue evenings with children. It is also a great choice for adults who secretly love ketchup.
If you are looking for more spice for your sausage, reach for the Berliner Curry Sauce. The Grill Sauce is intended for grilled dishes with mustard and Worcestershire sauce. You can find all of Eckart's products gathered on the Eckart page. This ketchup is not suitable for anyone who wishes to avoid whiskey in any form.
A vegan tomato ketchup with maple syrup and bourbon, cooked by hand in Berlin – for fries, burgers, and the family table.
