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Bottled Tomatas, or Tomata Catsup

A preserved tomato sauce made by boiling tomatoes, capsicums, and eschalots, then bottling the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and capsicum match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,520 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bottled Tomatas, or Tomata Catsup

Ingredients

Directions

Prepare

  1. Cut the tomatoes into quarters and place them in a dish.

  2. Sprinkle the salt over the tomatoes and let them sit overnight to drain the juice.

  3. Strain the juice through a fine sieve into a saucepan.

Make the ketchup

  1. Boil the juice for 30 minutes with the capsicums and eschalots.

  2. Add the pulped tomatoes to the mixture and boil for an additional 30 minutes.

Bottle

  1. Prepare clean bottles by warming them by the fire.

  2. Fill the bottles with the hot catsup, cork them, and seal with rosin immediately.

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. Tomato + capsicumtop 1% of all pairs
    Smell alikestrong
    Cooked together10,520 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 (in the method)
Provide the main body and pulp, which thickens as the mixture cooks down.
Coarse sea salt
Draws moisture out of the tomatoes overnight, separating the juice from the pulp.
Capsicums
Add mild sweetness and vegetal flavour to the cooking liquid.
Eschalots
Add aromatic, savoury depth to the cooked base.

The step that matters

Fill and seal while hot. Filling the warm bottles with hot ketchup and sealing straight away keeps the contents hot at closing. As the contents cool, the sealed bottle is less likely to leak or spoil if the seal is made promptly.

“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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