What you want is Tomato Ketchup, in times past ketchup was a term for many sauces, I have recipe for graped ketchup, walnut ketchup and even mushroom ketchup. The term comes from a Mayla word meaning "pickled fish sauce" not a sauce to put on pickled fish, but one made from it.
Heinz introduced store bought Tomato Ketchup at the 1876 Philly Expo, but this was on a National basis. Smaller companies seem to have existed before the Civil War and sold to local markets.
Tomato Ketchup recipes seem to show up in at least the 1820's. The tomato thing is interesting, because I think it is more a story than truth, folks however seems to have not trusted raw tomatoes, not as much because they thought they were poisionus, but that they were hard to digest. It was recomned that they be cooked at least 2 hours before eating.
The lack of tomatos in earlier times was most likely the fact that the original varieties were very small, more the size of a blueberry. Selective breeding brought out varieties more worth dealing with. This is still an area that I am researching.