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Tomato Catsup

A tomato-based sauce made by boiling tomatoes with vinegar, spices, and sugar, then straining and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Catsup

Ingredients

Directions

Prepare

  1. Pour boiling water over the tomatoes to remove the skins.

Cook

  1. Place the skinned tomatoes in a kettle with the vinegar and boil for 2 hours.

  2. Strain the mixture through a colander.

  3. Add the celery seed and mix well.

Bottle

  1. Bottle the catsup while hot.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Tomatoes
Provide the bulk and body of the sauce once cooked down.
Vinegar
Adds sharp acidity that balances the sweetness and sharpens the flavour.
Brown sugar
Adds sweetness and a deeper, caramel-like flavour.
Onions
Add savoury flavour and body to the sauce.

The step that matters

Boiling the tomatoes with vinegar for 2 hours. A long, steady boil evaporates water and concentrates the tomato flavour, thickening the sauce. Boiling too briefly leaves it thin and raw-tasting, while the vinegar's acidity helps keep the flavour bright against the sweetness.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, clove, allspice, onion, sugar, garlic, vinegar):

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

Fit is the average pairing score against pepper, clove, allspice, onion, sugar, garlic, 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.

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