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Bottled Tomatas, or Tomata Catsup

A preserved tomato sauce made by boiling tomatoes, capers, shallots, and salt, 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 shallot work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 583 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bottled Tomatas, or Tomata Catsup

Ingredients

Directions

Prepare the tomatoes

  1. Cut the tomatoes into quarters and lay them on dishes.

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

  3. The next day, drain the juice through a fine sieve into a saucepan.

Cook the ketchup

  1. Boil the juice for 30 minutes with the capers and shallots.

  2. Add the pulped tomatoes and boil the mixture for another 30 minutes.

Bottle and seal

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

  2. Fill the bottles with the hot catsup, cork them, and seal 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 + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together583 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 bulk, pulp and flavour base of the ketchup.
Coarse sea salt
Draws juice out of the tomatoes overnight and seasons the mixture.
Shallots
Add savoury aromatic flavour to the cooked sauce.

The step that matters

Boil the juice before adding the pulped tomatoes. Boiling the strained juice first reduces its water content and concentrates flavour, so the sauce thickens properly once the pulp is added and boiled further.

“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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