Organic Ketchup I'Checciap

Homemade Tomato Sauce with Apples and Spices

The authentic flavour of Tuscan tomatoes in a sauce that conquers

The Organic Ketchup I'Checciap by Roots

I'Checciap Organic Ketchup from Radici di Masi Sandra Farms is a refined, artisanal reinterpretation of the classic industrial ketchup, a gourmet sauce that combines the natural sweetness of organic Tuscan tomatoes with the aromatic complexity of apples, golden onions, select spices, and wild herbs. The Tuscan dialect name, "I'Checciap" (ketchup), speaks to the irony and pride with which this small artisan company has appropriated an American condiment, transforming it into a profoundly Italian product, where every ingredient speaks of the Valdarno Arezzo region and its passion for certified organic quality.

Produced in the hills of Loro Ciuffenna according to an exclusive recipe that expertly balances acidity and sweetness, this organic ketchup clearly stands out from commercial versions thanks to the presence of noble and recognizable ingredients: ripe tomatoes grown under the Tuscan sun, organic apples that provide roundness and a delicate fruity touch, sautéed onions that add aromatic depth, raw cane sugar that sweetens without overpowering the flavors, wine vinegar that balances with just the right acidity, and a secret bouquet of spices and aromatic herbs that make this ketchup unique and unmistakable.

The texture is dense but not sticky, velvety yet with a pleasant rusticity that testifies to the absence of artificial thickeners. The bright red color comes exclusively from organic tomatoes, without added coloring. The flavor is complex and layered: it begins with the fruity sweetness of tomato and apple, develops with caramelized notes of onions and brown sugar, and concludes with a slightly spicy and acidic finish that cleanses the palate, inviting the next bite. A ketchup that elevates every dish, transforming even the simplest burger or the humblest fries into a memorable gastronomic experience.
 
 
 

Ketchup has a surprisingly ancient history

Ketchup, now synonymous with American food and fast food, actually has much older and geographically distant origins. The first documented traces date back to 17th-century China, where a fermented sauce called "ke-tsiap" or "kôe-chiap" existed, made from fermented fish, soybeans, and spices, used as a condiment to flavor rice and vegetable dishes. British traders from the East India Company discovered this sauce during their travels in Asia and brought it to England, where it was quickly adapted to Western tastes.

In the 18th century, English cooks began experimenting with local versions of ketchup using readily available ingredients: mushrooms, walnuts, oysters, and anchovies. Only in the late 1700s did the first recipes for "tomato ketchup" appear, using tomatoes imported from the Americas, which had by then become a common ingredient in European kitchens. The recipe crossed the Atlantic and returned to the American continent, where, in 1812, scientist James Mease published the first written recipe for tomato ketchup in a Philadelphia cookbook.

The true revolution came in 1876 when Henry J. Heinz began large-scale commercial production of his bottled ketchup, using ripe tomatoes, distilled vinegar, sugar, salt, and secret spices. The product achieved worldwide success, transforming ketchup into the world's most popular sauce. Today, while industrial versions dominate the market with standardized formulas rich in added sugars, preservatives, and thickeners, small artisanal businesses like Azienda Agricola Radici are reviving the original spirit of homemade ketchup: fresh, quality ingredients, slow cooking, and a complex aromatic balance that enhances rather than masks the authentic flavor of the tomato.
 
 
 

Choosing I'Checciap Organic Ketchup means taking care of yourself

I'Checciap Organic Ketchup is an immensely healthier and more nutritious alternative to ultra-processed industrial ketchups. Organic tomatoes are rich in lycopene, a powerful antioxidant carotenoid that protects cells from oxidative stress, fights aging, and has demonstrated beneficial effects in preventing various degenerative diseases. The bioavailability of lycopene increases significantly with cooking, making ketchup an excellent source of this valuable nutrient. Tomatoes also provide vitamin C, vitamin A, potassium, and folic acid, essential for numerous metabolic functions.

Organic apples provide pectin, a soluble fiber that supports intestinal health and helps maintain stable cholesterol levels, as well as antioxidant polyphenols concentrated in the peel. Onions provide quercetin, a flavonoid with natural anti-inflammatory properties, and sulfur compounds that support liver detoxification and the immune system. Raw cane sugar, unlike refined white sugar, contains trace amounts of minerals and B vitamins naturally present in sugarcane.

Organic spices and herbs (the mix of which remains a secret to the company) add not only aromatic complexity but also bioactive substances: the antioxidants in spices have been shown to fight free radicals, while some herbs possess natural digestive properties. Unlike commercial ketchups, which can contain up to 25% added sugar, glucose-fructose syrup, artificial thickeners, and chemical preservatives, I'Checciap Ketchup contains only recognizable organic ingredients that the body knows how to metabolize. With 113 kcal per 100g and a very low salt content (0,2g), it's a conscious choice for those who want to enjoy a flavorful condiment without compromising their health.
 
 
 

How to Best Use: I'Checciap Organic Ketchup

• GOURMET SEASONING FOR ARTISAN BURGERS AND SANDWICHES
  Generously spread I'Checciap Ketchup on artisanal hamburger buns together with organic mayonnaise o ancient grain mustard. Perfect to accompany vegetable burgers. lentils e Quinoa, grass-fed meat burger, or to enrich hot dog gourmet with organic artisanal sausages. Complete with gherkins, crunchy salad and red onions fresh.
• IRRESISTIBLE DIP FOR FRIED FOOD AND FINGER FOOD
  Serve I'Checciap Ketchup as a refined dip for artisanal french fries or baked, potato croquettes, organic chicken nuggets or vegetables, onion rings fried, vegetables in batter o fried mozzarella balls. Mix with organic Greek yogurt for a light pink sauce, or with spicy sauce for an irresistible spicy twist.
• Aromatic base for BBQ sauces and sweet and sour glazes
  Use I'Checciap Ketchup as a base to create homemade barbecue sauces by mixing it with balsamic vinegar of Modena, organic honey, Worcestershire sauce, smoked paprika, and garlic. Perfect for glazing. organic pork ribs, chicken wings, marinated tofu o Tempeh. Use as a condiment for Meatballs in a sweet and sour version or as a base for sauces to accompany scrambled eggs e baked beans.

The Producer: Radici di Masi Sandra Farm

The Radici di Masi Sandra farm is located in Loro Ciuffenna, in the heart of the Arezzo Valdarno, where artisanal passion and gastronomic creativity blend with a profound respect for Tuscan tradition. With an innovative approach that revitalizes classic products and reinterprets them with an organic and local twist, the company produces vegetable preserves that combine familiar flavors with exceptional quality, demonstrating that satisfying taste and informed choice, instant pleasure and respect for health and the environment can be combined.
 
 
 

Ingredients

Tomatoes, onions, apples, raw cane sugar, vinegar (SULPHITES), spices, salt, herbs. Organic products.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 473 kJ / 113 kcal
• Fat: 0,4 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 26 g (of which sugars: 14 g)
• Fiber: 1,8 g
• Protein: 1,6 g
• Salt: 0,2 g

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