Bottled Tomatas, or Tomata Catsup
Ingredients
Directions
Prepare
Cut the tomatoes into quarters and sprinkle with salt.
Drain the juice through a fine sieve into a stew-pan after one day.
Cook
Boil the juice for 30 minutes with the capsicums and eschalopes.
Add the pulped tomatoes and boil for another 30 minutes.
Bottle
Fill warm, clean wide-necked bottles with the hot catsup, cork them, and seal the necks with melted resin or cement.
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
What each ingredient does
- Ripe tomatoes
- Provide the main body, pulp and flavour of the ketchup.
- Coarse sea salt
- Draws juice out of the tomatoes and seasons the mixture.
- Small capsicums
- Add peppery, savoury flavour to the sauce as it simmers.
- Eschalots
- Add a mild onion-like sharpness and savoury depth to the sauce.
The step that matters
Boil the juice for 30 minutes with the capsicums and eschalopes. Boiling drives off water and concentrates flavour and body, so the sauce thickens. Too short a boil leaves it thin and watery, while the reduction must be done before the pulped tomatoes are added.
“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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