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Oh, man, I wanna make this! Read to the end:

"[T]he tomato-based version [of ketchup] did not appear until around a century after other types. An early recipe for "Tomato Catsup" from 1817 includes anchovies:

"Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.
Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years."
https://en.m.wikipedia.org/wiki/Ketchup