Gramps -
here's something to try if you're continuing the experiments....
there's ketchup, tomato sauce and tomato paste. they all have a slightly different flavor profile and on top of that, "by brand" and then the no-added-salt-sugar thing.
I played around extensively to do a homemade "cocktail sauce" (shrimp, etc) and eventually settled on thinned tomato paste + horse radish + a squeeze of lime.
the differences of using ketchup/sauce/paste are amazing. you'd thunk "heh, it's all tomato based" but the end results are much different.
here's something to try if you're continuing the experiments....
there's ketchup, tomato sauce and tomato paste. they all have a slightly different flavor profile and on top of that, "by brand" and then the no-added-salt-sugar thing.
I played around extensively to do a homemade "cocktail sauce" (shrimp, etc) and eventually settled on thinned tomato paste + horse radish + a squeeze of lime.
the differences of using ketchup/sauce/paste are amazing. you'd thunk "heh, it's all tomato based" but the end results are much different.
But we are long past the point of diminishing returns on this particular quest. Hate to put a percentage on it 'cause it sounds a little silly, but we are a good 97% of the way there and quite pleased with the accuracy of the result. I'll also admit that we have grown to love the Ken's dressing (noted above) right out of the bottle... albeit still with a healthy dose of Feta cheese on our salads, of course. No, it isn't exactly Andros salad dressing... but it's not bad at all for something poured right out of the bottle. 
But there are always new culinary quests to pursue. 
