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Sauce

Tomato Catsup

A preserved tomato sauce made with tomatoes, vinegar, tomato juice, sugar, salt, spices, and mustard, boiled to thick honey consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tomato Catsup

Ingredients

Directions

Prepare the tomato pulp

  1. Split the tomatoes.

  2. Place them in a preserving kettle without any water.

  3. Boil until fully cooked, stirring often to prevent burning.

  4. Strain through a colander, then through a fine sieve to extract as much pulp as possible.

  5. Wash the kettle.

  6. Return the pulp to the fire.

Make and bottle the ketchup

  1. Add all ingredients.

  2. Boil until the mixture reaches the consistency of thick honey.

  3. Set aside until the next day.

  4. If any watery substance forms on top, boil again.

  5. If not, bottle the catsup.

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. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and flavor base of the ketchup.
Vinegar
Adds acidity that sharpens flavor and helps preserve the ketchup.
Sugar
Adds sweetness and balances the acidity of the vinegar and tomatoes.
Tomato juice
Adds liquid and extra tomato flavor to the mixture.

The step that matters

Boiling down to thick honey consistency. Boiling evaporates water and concentrates the sugar, acids and pulp. Stopping too early leaves the ketchup watery, while overcooking can make it sticky and scorch on the bottom of the kettle.

Swap the mace

How well each one fits the dish's main ingredients (tomato, vinegar, sugar, pepper, mustard, clove, celery):

  1. Tarragonfits better
  2. Allspicefits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against tomato, vinegar, sugar, pepper, mustard, clove, celery. 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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