Tomato Catsup Recipe

Tomato catsup, also commonly known as ketchup, is a classic condiment that is loved by many around the world. It is a thick, tangy sauce made from ripe tomatoes, onions, vinegar, and a blend of aromatic spices. While store-bought versions of tomato catsup are readily available, making your own homemade catsup can be a rewarding and delicious experience.

The history of tomato catsup can be traced back to ancient times when fermented fish or mushroom-based sauces were used in various cuisines. These early versions of catsup were used for flavoring and preserving food. It was not until the 18th century that tomato-based catsup gained popularity, primarily in the United States.

Fun fact: The word "catsup" or "ketchup" comes from the Hokkien Chinese word "kê-tsiap," which means a brine of pickled fish. The original catsup was a fermented fish sauce flavored with spices and herbs.

Now, let's dive into the recipe for making your own homemade tomato catsup!

Ingredients:
- 1-1/2 peck ripe tomatoes, washed and cut into small pieces
- 4 large onions, sliced
- 1 pint vinegar
- 1/4 teaspoon cayenne pepper
- 1-1/2 tablespoons sugar
- 1-1/2 tablespoons salt
- 1 ounce whole black pepper
- 1 ounce whole cloves
- 1 ounce allspice
- 1 ounce yellow mustard seed

Instructions:
1. Start by stewing the tomatoes and onions together until they are tender enough to mash through a fine sieve. This process helps remove any seeds and creates a smooth texture in the catsup.
2. Once the tomatoes and onions are cooked, use a fine sieve to strain out any seeds and solids. This will leave you with a smooth tomato juice.
3. Measure the tomato juice, and it should be around four good quarts.
4. In a large kettle on the stove, add the tomato juice, vinegar, cayenne pepper, sugar, and salt.
5. To enhance the flavor of the catsup, create a spice bag by placing the whole black pepper, whole cloves, allspice, and yellow mustard seeds into a cheesecloth. Tie it securely to prevent the spices from escaping into the sauce.
6. Add the spice bag to the kettle with the tomato juice mixture. This will infuse the catsup with a delicious combination of spices.
7. Bring the catsup to a boil and then reduce the heat to simmer. Allow it to cook for a few hours, stirring occasionally to prevent sticking or burning.
8. As the catsup simmers, the flavors will meld together, and the sauce will thicken. Continue simmering until the catsup has reduced by half, intensifying the flavors.
9. While the catsup is cooking, prepare the bottles and corks. It is important to sterilize them to ensure the catsup stays fresh. Boil the bottles and corks before bottling the catsup.
10. Once the catsup has reached the desired consistency, carefully remove the spice bag and discard it.
11. While the catsup is still hot, pour it into the sterilized bottles, leaving a little space at the top. This space allows for expansion as the catsup cools.
12. If using corked bottles, pour melted sealing-wax over the corks to make them airtight. This step helps preserve the catsup by preventing air from entering the bottles. Alternatively, you can use self-sealing bottles.
13. Allow the catsup to cool completely before storing it in a cool, dark place. Homemade tomato catsup can be stored for several months if properly sealed.

There you have it - a delicious homemade tomato catsup recipe! You can now enjoy this tangy and flavorful condiment on burgers, fries, sandwiches, or any dish that could use a burst of tomato goodness.

Similar recipes to explore include barbecue sauce, salsa, marinara sauce, and cocktail sauce. Each of these recipes features tomatoes as the base ingredient but with variations in spices and flavors to suit different culinary preferences.

So why settle for store-bought catsup when you can experience the joy of making your own homemade version? Give this recipe a try and never run out of delicious tomato catsup again!