Bottled Tomatas, or Tomata Catsup
Ingredients
Directions
Prepare
Cut the tomatoes into quarters and lay them on dishes.
Sprinkle the salt over the tomatoes and let them sit overnight.
Make the ketchup
The next day, drain the juice through a fine sieve into a saucepan.
Boil the juice for 30 minutes with the capers and shallots.
Add the pulped tomatoes to the mixture and boil for an additional 30 minutes.
Bottle
Prepare clean bottles by warming them near the fire.
Fill the bottles with the hot catsup, cork them, and seal with rosin immediately.
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
- Tomatoes (in the method)
- Forms the body and bulk of the ketchup as it cooks down.
- Salt
- Draws juice out of the tomatoes overnight, concentrating their flavour.
- Shallots
- Adds savoury depth and aroma to the cooked sauce.
The step that matters
Sealing the hot ketchup immediately. Filling the bottles with hot ketchup and sealing them straight away helps the contents stay hot as the bottle closes. Delay lets air and microbes in, which can spoil the ketchup.
“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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