I was that kid who put ketchup on everything, from fries to french toast, and if my parents wanted me to eat vegetables, they’d have to cover them in the stuff (the sugar cravings of my youth have subsided, but I still love ketchup mixed into peas). So I was pleasantly surprised by this test group, because even the most economical sauces performed well.
Tomato content varied greatly (though not always in line with price), with the most tomato-heavy products containing almost twice as much fruit as the least. This information is presented in two ways: the first is the amount of raw tomato used before the sauce is cooked down into puree (more than 200g per 100g of finished product is high, less than 150g is low); the second is a straight percentage of tomato puree used, which is a more transparent measure (above 50% is high, while less than that I’d consider low, so check the label if you want more fruit in your sauce). Products made with fewer tomatoes are sometimes thickened with modified maize starch. I’ve also listed the total sugar content.
