Port-Scented Tomato Catsup

Preparation info

  • Makes a Little More Than

    6 Pints

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Tomato catsup should taste like tomatoes and spice, mellowed and blended like a fine wine. Traditionally, catsups were added to other sauces and dishes to season and finish them, not served as the sauce itself. The Carolina Housewife of 1847 includes recipes for catsups made from walnuts and mushrooms as well as tomato, wisely recommending that the cook add “the best port wine” to each bottle of tomato catsup. Port adds an intriguing roundness of flavor that the commercial brands try