Bottled Tomatas, or Tomata Catsup
Ingredients
Directions
Prepare the tomatoes
Cut the tomatoes into quarters and lay them on a dish.
Sprinkle the salt over the tomatoes and let them sit overnight.
Drain the juice through a fine sieve into a saucepan.
Cook the ketchup
Boil the juice for 30 minutes with the capsicums and eschalots.
Add the pulped tomatoes and boil the mixture for another 30 minutes.
Bottle
Fill warm, clean bottles with the hot catsup, cork them, and seal 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
- Ripe tomatoes
- Provide the main body, moisture and tomato flavour of the ketchup.
- Coarse sea salt
- Draws juice out of the tomatoes overnight and seasons the base.
- Small capsicums
- Add savoury, vegetal flavour to the simmered juice.
- Eschalots
- Add mild onion-like aroma and savoury depth during simmering.
The step that matters
Let the tomatoes sit overnight with the salt. Salt draws water out of the tomato pieces, so the juice can be drained off and the final ketchup is thicker and less watery. Skipping or shortening this rest leaves more liquid to boil off later.
“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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