Tomato Catsup. Mrs. G. Livingston. Recipe

Recipe for Tomato Catsup - Mrs. G. Livingston

History of Tomato Catsup:
Tomato catsup, also known as ketchup, has a fascinating history that dates back many centuries. It originated in ancient China, where it was first made using fermented fish sauce and various spices. Over time, the recipe transformed and evolved as it spread to different parts of the world, adopting new ingredients and flavors along the way. By the 18th century, tomato catsup became popular in Europe and eventually made its way to America, where it gained immense popularity and became a staple condiment in households across the country.

Fun Facts about Tomato Catsup:
1. The word "catsup" or "ketchup" is derived from the Chinese word "ke-tsiap," which means a pickled fish sauce.
2. The first tomato ketchup recipe was published in 1812 by James Mease, an American scientist.
3. In the late 19th century, companies like Heinz and Hunt's began mass-producing tomato ketchup, making it readily available in stores.
4. Tomato ketchup became widely known as a "catch-all" condiment, perfect for enhancing the flavors of burgers, fries, and countless other dishes.
5. In 1981, the world record for the largest bottle of ketchup was set, weighing a whopping 1,500 pounds!

Now, let's dive into the recipe for a homemade Tomato Catsup (Ketchup), courtesy of Mrs. G. Livingston:

Ingredients:
- One gallon strained tomatoes
- One quart good vinegar
- One tablespoon cloves
- One tablespoon mustard
- One tablespoon cinnamon
- A little salt
- One teaspoon red pepper

Instructions:
1. In a large saucepan, combine the strained tomatoes and vinegar. Stir well to mix.
2. Add cloves, mustard, cinnamon, salt, and red pepper into the saucepan. These spices will enhance the flavor of the ketchup and give it a delightful kick.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
4. Reduce the heat to low and let it cook for approximately one hour. Stir occasionally to prevent sticking and burning.
5. After one hour of cooking, the consistency of the catsup should thicken. If it's still too thin, continue cooking for a bit longer until desired thickness is achieved.
6. Once cooked, remove the saucepan from heat and let the catsup cool completely.
7. Once cooled, carefully transfer the catsup into clean, sterilized bottles, ensuring they are tightly sealed.
8. Store the bottles of homemade tomato catsup in a cool, dark place. It can be stored for several months.
9. Enjoy your delicious homemade Tomato Catsup (Ketchup) with your favorite dishes!

Similar Recipe Dishes:
If you're a fan of tomato catsup, you might also enjoy trying these other recipes that feature tomatoes as a key ingredient:

1. Roasted Tomato Salsa: This zesty, homemade salsa is made by roasting tomatoes, onions, garlic, and jalapeños until they are tender and slightly charred. Blend them together with some lime juice, cilantro, and seasonings for a flavorful salsa that pairs well with chips or as a topping for tacos and grilled meats.

2. Tomato Basil Bruschetta: Fresh and vibrant, tomato basil bruschetta is a classic Italian appetizer. It consists of diced tomatoes, garlic, basil leaves, olive oil, and balsamic vinegar. Serve the mixture on toasted slices of crusty bread for a simple yet elegant dish.

3. Creamy Tomato Soup: This comforting soup is made by simmering fresh tomatoes, onions, garlic, and herbs until tender. Once cooked, blend the mixture until smooth, then add cream or coconut milk for a luscious and creamy texture. Serve it hot with a sprinkle of fresh herbs or a side of grilled cheese for a hearty meal.

These tomato-based recipes showcase the versatility of this incredible fruit and allow you to explore different flavors and textures. Enjoy experimenting with these recipes and savor the deliciousness of tomatoes in various forms!