Skip to main content
Sauce

Tomato Catsup

A tomato-based sauce made with vinegar, spices, and pepper, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

  1. Grind the spices.

  2. Combine all ingredients in a large pot.

  3. Boil slowly for 4 hours.

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

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: estragole (anise, licorice).

  4. Cinnamon + mustardtop 7% of all pairs
    Smell alikestrong
    Cooked together1,581 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Tomatoes
Form the bulk of the ketchup and provide body, moisture and natural sweetness.
Vinegar
Adds sharp acidity that balances the sweetness of the tomatoes.
Red pepper pods
Add heat and a fresh, pungent bite to the sauce.
Black pepper
Adds sharp, pungent heat and aroma.
Allspice
Contributes warm, aromatic flavour that rounds out the sauce.
Cinnamon
Adds warm, sweet aroma that complements the spices.

The step that matters

Boil slowly for 4 hours. A long, gentle simmer evaporates water and thickens the sauce while concentrating flavour. Tomato solids and sugars can scorch on the base of the pot if heat is too high, which causes a burnt taste.

Swap the tomato

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

  1. Horseradishfits better
  2. Radishfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against vinegar, pepper, allspice, cinnamon, mustard. 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

Mixed MustardMixed Mustard9 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes