Name: Canned Corn and Tomatoes
Ingredients: tomatoes; corn on the cob; bread crumbs

Why it works: Tomato and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Canned Corn and Tomatoes

Ingredients

tomatoes
corn on the cob
bread crumbs

Directions

Stew the tomatoes until cooked.
Boil the corn on the cob until tender.
Cut the corn off the cob.
Combine the corn and tomatoes in a pot and heat until thoroughly hot.
Fill heated cans with the mixture and seal immediately.
To use in winter, layer with bread crumbs in a baking dish and bake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Tomato + corntop 6% of all pairs

Smell alikestrong

Cooked together2,099 recipes

Shared aroma: 2-nonenal (fatty, green).
Tomato + breadtop 10% of all pairs

Smell alikemoderate

Cooked together1,013 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + breadtop 16% of all pairs

Smell alikemoderate

Cooked together547 recipes

Shared aroma: (e)-2-octenal (fatty, green).