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Sauce

Tomato Catsup

A tomato-based sauce made by boiling tomatoes with vinegar, salt, spices, mustard, onions, brown sugar, and peach leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Catsup

Ingredients

Directions

  1. Boil the tomatoes with vinegar, salt, black pepper, cayenne, cloves, allspice, mustard, onions, brown sugar, and peach leaves for 3 hours.

  2. When cool, strain the mixture through a fine sieve.

  3. Bottle the strained 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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + mustardtop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  5. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Tomatoes
Form the bulk of the sauce, providing body, moisture and the base flavour.
White wine vinegar
Adds acidity that sharpens the flavour and helps keep the ketchup stable.
Brown sugar
Adds sweetness and depth, balancing the acidity of the vinegar and tomatoes.
Onions
Contribute savoury sweetness and aromatic flavour as they cook down into the sauce.
Mustard
Adds pungency and a sharp background flavour that complements the tomatoes.

The step that matters

Straining through a fine sieve. Straining after cooling removes cooked solids, spices and fibres, giving the smooth, pourable texture of ketchup. Pressing too hard can push through bits that cloud the texture.

Swap the tomato

How well each one fits the dish's main ingredients (white wine, vinegar, pepper, clove, allspice, mustard, onion):

  1. Horseradishfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against white wine, vinegar, pepper, clove, allspice, mustard, onion. 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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