Skip to main content
Main

Tomato Catsup

A preserved tomato sauce made with tomatoes, salt, sugar, spices, vinegar, and optional brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Allspice and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,536 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Catsup

Ingredients

Directions

Prepare the tomatoes

  1. Boil the ripe tomatoes, skins and all, until soft.

  2. Mash the tomatoes through a colander to remove skins and seeds.

Make the ketchup

  1. Mix salt, brown sugar, cayenne pepper, allspice, mace, celery seed, and cinnamon in a muslin bag.

  2. Add the spice bag and vinegar to the tomato mixture.

  3. Cook slowly until reduced by half.

  4. For extra flavor, add brandy a few minutes before finishing.

Bottle and store

  1. Bottle the catsup, seal, and store in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  5. Allspice + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together1,422 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe tomatoes
Provide the main body, pulp and tomato flavor of the ketchup.
Brown sugar
Adds sweetness and helps balance the acidity of the vinegar.
Vinegar
Adds acidity that gives the ketchup its tang and helps preserve it.
Salt
Seasons the ketchup and helps draw out flavor and preserve it.

The step that matters

Cook slowly until reduced by half. Long, gentle simmering thickens the tomato pulp by evaporating water, concentrating flavor. Cooking too fast or too hot can scorch the sugars and sticking solids at the bottom of the pan, giving a burnt taste.

Swap the mace

How well each one fits the dish's main ingredients (tomato, sugar, pepper, allspice, celery, cinnamon, vinegar):

  1. Clovefits better
  2. Nutmegfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against tomato, sugar, pepper, allspice, celery, cinnamon, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More tomato ketchup recipes

Green 26 See all 523 →

You might also like

Tomato SoupTomato Soup526 recipesCream of Celery SoupCream of Celery Soup113 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes