Too bad a key ingredient in ketchup is vinegar, otherwise your point would make sense (same for Sriracha, which is what my mentality unstable self would add).

I imagine the salt in it also isn’t a great add, and the tomato is neutral at best. There is sugar, so at least there’s that.

The opaqueness makes me want to call it a butter, like apple or plum butter, but it’s closer to a smooth chutney I think.

Now I’m curious about making a tomato jam.

Edit: It’s a thing: https://www.thekitchn.com/how-to-make-tomato-jam-247279

a human of open mind and thoughtful taste. i respect your wild nature

major concern here is whether you might curdle the milk or creamer

!foodcrimes@midwest.social