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Sauce

Green Tomato Catsup

A fermented tomato condiment made from green tomatoes, onions, vinegar, spices, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Green Tomato Catsup

Ingredients

Directions

  1. In a large pot, combine the green tomatoes, onions, cider vinegar, red pepper, salt, mixed spices, and brown sugar.

  2. Bring to a boil, then reduce heat and simmer until the mixture is reduced by half.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Green tomatoes
Provide the bulk of the ketchup and its tart, fresh-vegetable body as they break down.
Onions
Add savory depth and body that thickens the mixture as it reduces.
Cider vinegar
Adds acidity that gives the ketchup its sharp tang and helps preserve it.
Brown sugar
Balances the acidity with sweetness and adds caramel notes as it simmers.
Mixed ground spices
Supply the aromatic warmth that defines the ketchup's flavour.

The step that matters

Simmering until reduced by half. Long simmering evaporates water and concentrates the vegetables, sugar and vinegar, so the sauce thickens and becomes shelf-stable. Stopping early leaves it thin and watery.

Swap the onion

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

  1. Capsicumfits better
  2. Mustardfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against tomato, cider, vinegar, pepper, sugar. 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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