2103.20 - Tomato ketchup and other tomato sauces:

This HTS category, 2103.20, specifically encompasses tomato ketchup and other tomato sauces. These are preparations derived from tomatoes, typically thickened and seasoned, designed for use as condiments or cooking ingredients. The defining characteristic is the prominent presence of tomatoes as the primary component, contributing to their distinct flavor and texture profile.

Distinguishing this category from its siblings, 2103.10 covers soy sauce, which is a fermented liquid derived from soybeans. Similarly, 2103.30 deals with mustard preparations, including mustard flour, meal, and prepared mustard, each with distinct ingredients and sensory qualities unrelated to tomatoes. Therefore, 2103.20 is exclusively for products where tomato is the principal ingredient.

Within this category, two subcategories exist: 2103.20.20.00 for tomato ketchup, which represents a specific, often viscous, tomato-based condiment, and 2103.20.40 for "Other" tomato sauces. This latter subdivision is for a broader range of tomato-based sauces that do not fit the specific definition of ketchup, but are still primarily composed of tomatoes and intended for similar culinary applications.