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Canadian Tomato Mustard

A preserved tomato and mustard condiment made by boiling tomatoes with vinegar, sugar, spices, and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Allspice and mustard match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,928 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Canadian Tomato Mustard

Ingredients

Directions

  1. Boil and strain the tomatoes.

  2. Add vinegar, sugar, white pepper, allspice, salt, mustard, and the whole green pepper.

  3. Boil for 2 hours.

  4. Remove the green pepper and allspice.

  5. Bottle the mixture when it is cold.

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 + mustardtop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Ripe tomatoes
Form the bulk of the sauce, providing body, moisture and a fresh base flavor.
Malt vinegar
Adds acidity that sharpens the flavor and helps preserve the finished condiment.
White sugar
Balances the acidity and sharpness with sweetness and helps thicken the sauce as it reduces.
Best mustard
Contributes pungent, sharp flavor that carries through the long simmer.

The step that matters

Boil for 2 hours. A long, steady boil reduces the tomato mixture and concentrates flavor while cooking off excess water. Stopping early leaves the sauce thin and less stable for bottling.

Swap the white pepper

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

  1. Tarragonfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against tomato, malt, vinegar, sugar, allspice, mustard, pepper. 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.

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