Modern ketchup is synonymous with tomatoes, but the original version contained none. The word derives from the Hokkien Chinese 'ke-tsiap,' a fermented fish sauce similar to modern soy or fish sauce. In the 1700s, British sailors brought the sauce home, and cooks began creating variations using mushrooms, walnuts, or oysters. The first known recipe for tomato-based ketchup wasn't published until 1812 by James Mease. Before the 1870s, ketchup was often thin and watery. Henry J. Heinz revolutionized the industry by using ripe tomatoes and increasing the amount of vinegar and sugar, which acted as natural preservatives. Heinz also introduced the iconic clear glass bottle to prove the purity and quality of his product to consumers who were used to adulterated sauces.