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Tomato Catsup

A tomato-based sauce made by boiling tomatoes, adding aromatics, reducing, and finishing with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Catsup

Ingredients

Directions

Prepare the tomatoes

  1. Boil the tomatoes until soft.

  2. Rub the tomatoes through a sieve.

Cook the ketchup

  1. Add shallots, red peppers (or cayenne), ginger, salt, and cloves to the tomatoes.

  2. Boil the mixture until reduced by one-third.

  3. Ten minutes before removing from heat, add vinegar.

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Shallot + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  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 base of the sauce, providing bulk, moisture and body once reduced.
Shallots
Add aromatic savoriness that deepens the flavor during long simmering.
Vinegar
Adds acidity that brightens the flavor and helps preserve the sauce.
Red peppers or cayenne pepper
Supply heat and pungency that balance the sweetness of the tomatoes.

The step that matters

Boil the mixture until reduced by one-third. Reducing concentrates the tomato solids and flavors while thickening the sauce. Simmering too gently or too briefly leaves it thin and watery, while overcooking can scorch the sugars on the bottom of the pan.

Swap the tomato

How well each one fits the dish's main ingredients (shallot, pepper, ginger, clove, vinegar):

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

Fit is the average pairing score against shallot, pepper, ginger, clove, 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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