On TikTok, GP Jimmy Mohamed and chemist Raphael Haumont tackle industrial sauces by revising the popular ketchup recipe. Catherine Falls Commercial/Getty Images
In a recently revealed video on TikTok, general practitioner Jimmy Mohamed and chemist Raphael Haumont tackle industrial sauces by revising the popular ketchup recipe for a much less sweet but just as tasty version.
It goes with a burger, fries, or both. But also certain cuts of meat or even that bottom-of-the-shelf pasta dish. Undoubtedly, ketchup has carved a special place for itself in our refrigerators. Originally from Asia, this salt-based fish sauce spread worldwide in the 1950s with the advent of fast food restaurants. The reasons for this success. Adding tomato paste and sugar to the original recipe to make it sweeter and less spicy.
Problem: These industrially processed ingredients are harmful to our health, recalls general practitioner Jimmy Mohamed on his TikTok channel. “A quarter of ketchup is sugar,” he laments in a video posted on December 13. And don’t think you have a nice tomato in ketchup. No, they are often low-quality industrial tomatoes, he explains. To remedy this and protect against the harmful effects of an ultra-processed diet (overweight, diabetes, depression), nothing beats home-cooked food. The health professional therefore called chemist Raphael Haumont, who revealed his healthier recipe for the tomato sauce we know on camera.
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Vegetables, spices, very little sugar and that’s it
There is no need to rob the local supermarket to make good and tasty ketchup. Raphaël Haumont recommends going back to the original recipe, which is a sauce made of tomatoes, carrots, onions and a mixture of spices.
More precisely, to prepare this seasoning, you need to centrifuge the equivalent of 0.5 liters of tomato juice and 0.25 liters of carrot juice, then add an onion, 1 clove, a pinch or stick of cinnamon, a bay leaf, a pinch of cumin. Sweet tooths can enhance the mixture with a light tablespoon of cane sugar if desired.
Then pour the mixture into the pot. “We let it reduce for almost 1 hour on very low heat, which will thicken naturally thanks to the pectins and sugars in the tomatoes,” he explains. Then we will simply remove the bay leaf and clove seeds. After obtaining the appropriate texture, it remains to put the ketchup in a container. And for the final touch, the chemist recommends writing “homemade” on the container, just to impress your guests with this lighter and tastier alternative.
Source: Le Figaro
