How in the hell does ketchup get that texture?
As a chef with a shitload of home grown tomatoes the closest thing i can make is like a fancy tomato paste dip or an extra smooth pasta sauce. It’s like buttery smooth gel and you can tell when sauce has that texture. It’s what makes cheap pasta sauce or cheap tomato products (think sphagetios) taste bad and what makes ketchup taste unique as its own type of sauce.
Like bad pasta sauce has the texture of ketchup and bad ketchup has the texture of pasta sauce.
Edit: whats with all the downvotes? In this sub there are no stupid questions and I’m only trying to get answers.