Tomato Catsup

Sauce de Tomates

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pecks of Ripe Tomatoes
  • 2 Quarts of Vinegar
  • ¼ Pound of Salt
  • ½ Pound of Sugar
  • ½ Ounce of Black Pepper
  • ½ Ounce of Allspice
  • An Ounce of Mustard
  • An Ounce of Ginger, Ground
  • Ounce of Cloves, Ground
  • Ounce of Garlic, Minced Very Fine
  • A Good Dash of Cayenne
  • ½ Pint of Alcohol


Set the tomatoes to boil in a porcelain-lined pot, and, after half an hour, press them through a sieve, to remove all the seeds and skin. Then return the liquid obtained to the pot, and let it reduce to three-quarters. Now add the vinegar, and let all reduce to about one and a quarter quarts. Mix thoroughly, and add the spices, garlic, ground mustard, pepper, etc., and let all come to a boil, stirring continually. Then take from the fire, and add the alcohol. Bottle while the mixture is very hot, and seal well. This is an excellent recipe, and the above sauce is very good, served with cold boiled fish, oysters, etc. The Creoles often add a half bottle of Port Wine, instead of the vinegar.