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Tomato Catsup

A preserved tomato sauce seasoned with salt, pepper, allspice, cloves, cinnamon, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Tomato Catsup

Ingredients

Directions

  1. Cook and strain the tomatoes until you have 8 pints.

  2. Boil the strained tomatoes down to 8 pints.

  3. Add salt, black pepper, allspice, cloves, cinnamon, and vinegar.

  4. Stir well and simmer for a few minutes.

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 + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  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
Form the bulk of the ketchup and provide its body, sweetness and acidity once reduced.
Vinegar
Adds acidity that gives the ketchup its tang and helps preserve it.
Salt
Seasons the sauce and sharpens the flavour of the tomatoes and spices.
Allspice
Contributes warm, aromatic spice notes that define the ketchup's flavour.
Cinnamon
Adds warm, sweet aroma that rounds out the spice blend.

The step that matters

Boil the strained tomatoes down to 8 pints. Reducing the tomatoes by evaporation concentrates their flavour and thickens the sauce. Stopping too early leaves it thin and watery, while over-reducing makes it dense and can scorch on the bottom of the pot.

Swap the tomato

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

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

Fit is the average pairing score against pepper, allspice, clove, cinnamon, 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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