Tomato Ketchup

Tomato Ketchup with Maple Syrup and Bourbon from Berlin

Sossen Eckart's Tomato Ketchup is a handmade ketchup from Berlin, sweetened with maple syrup instead of refined sugar and refined with a splash of bourbon whiskey. Fruity, full-bodied, and balanced in its spice. A sophisticated ketchup that breaks away from the supermarket shelf, and it's vegan too.

Tomato Ketchup is labeled No. 2 at Sossen Eckart and is just about everything that an industrial ketchup is not. Thomas Eckart makes it from tomato puree, maple syrup, apple cider vinegar, and bourbon whiskey—plus salt, pepper, and spices; nothing more is needed. A ketchup that tastes like it was stirred with care, not filled by a machine in seconds.

Fruity, full-bodied, with the warmth of bourbon

First, you taste the ripe tomato, fruity and dense, then the mild sweetness of the maple syrup, which tastes softer and deeper than regular sugar. The apple cider vinegar provides a fine acidity in contrast, and in the background, the bourbon warms you very gently, without tasting like alcohol. A ketchup with depth, where others are just sweet.

Sweetened with 13 percent maple syrup, it gains a round, slightly caramel-like note that gives the ketchup character. It tastes spicier and more mature than the sweet, smooth version from a plastic bottle, and yet children love it on their fries, too. A ketchup for the whole table. Once you've tried a properly made ketchup, it's hard to go back to the standard bottled stuff.

With fries, burgers, and fried potatoes

Of course, tomato ketchup belongs with fries, but it can do so much more. It brings fruitiness and spice to burgers, makes breakfast better with fried potatoes and scrambled eggs, and is a serious alternative to store-bought sauce for currywurst. It even works effortlessly as a base for a quick BBQ marinade or a dip. A spoonful in chili or Bolognese adds depth where there would otherwise only be tomato paste.

It goes particularly well with crispy oven fries with coarse salt. If you love the whiskey note, reach for the Whiskey BBQ Sauce; if you like it spicy and fruity with sausage, try the Berlin Curry Sauce from the same producer.

Hand-cooked in Berlin since 2009

Behind No. 2 are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces and ketchup in Berlin since 2009, completely without artificial additives or store-bought thickeners. Their original recipes have grown into ten varieties, from mild to fiery hot; the ketchup is the everyday hero among them.

Maple syrup, spices, a splash of bourbon—Thomas says that's all a good ketchup needs. Each bottle is stirred, tasted, and filled by hand, and the colorful label is designed by Sabine herself, who is a trained designer.

You can find the ketchup and the entire world of Sossen Eckart sauces with us, along with many other types of ketchup in our range to suit every taste.

A spoonful of mayonnaise makes the dip creamy

Taken out of the fridge shortly before serving, the fruitiness tastes best at about 12 degrees Celsius. For a quick dip, stir in a spoonful of mayonnaise; this gives fries and wraps a creamy touch. Shake briefly before the first use; once opened, the 250 ml bottle will keep well for several weeks in the refrigerator, provided it lasts that long.