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Tomato Catsup
Tomato Catsup is a traditional American recipe for a classic tomato catsup (ketchup) based on the flavoured sauces of China and South-East Asia. The full recipe is presented here and I hope you enjoy this classic American version of: Tomato Catsup.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Makes:
2 jars
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesUSA Recipes
These rather wonderful sauces originated in China and we tend to know them today by the name of 'ketchup' with Tomato Ketchup being the ubiquitous variety. However in the eighteenth century there were at least eight different types of catsup made from different fruit and vegetables. Of these, my personal favourite is
mushroom catsup (and is still an essential ingredient in some Asian dishes) but, today tomato catsup and it's relation,
tomato ketchup has become the ubiquitous member of this once extensive family of condiments and sauces.
Method:
Quarter the tomatoes, remove the hard stem ends and the cores. Place in a colander and allow to sit over a sink for 2 hours to drain any excess liquid. In a large stock pot (at least 10l) combine the tomatoes, onions and cayenne pepper. Bring the mixture to a boil, reduce to a simmer and continue cooking until the tomatoes have softened and are beginning to release their juice. Take off the heat and either pass the mixture through a food mill or a coarse sieve, pressing the pulp to extract as much juice as possible.
Return the liquid to the pan then add the sugar and stir to combine. Bring back to a boil, reduce to a brisk simmer and cook, uncovered for about 90 minutes (or until the volume of juice has reduced by half. Meanwhile, combine the vinegar and spices (but not the salt) in a small saucepan and bring to a boil. Remove from the heat and set aside to cool.
When the level of tomato juice has reduced pass the vinegar mixture through a sieve into the tomato juice. Stir-in the salt then simmer the mixture gently, stirring often, until the sauce has reached the desired consistency. Pour into jars or bottles that have been sterilized and warmed by baking in an oven pre-heated to 120°C for 10 minutes. Fill up to 1.5cm from the top of the jar and seal securely. Allow to mature for at least 2 weeks before using. Once opened store the jars in the refrigerator.
