Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Sliced Tomatoes
Ingredients
Directions
Prepare
Scald the ripe tomatoes.
Let them stand in cold water for 15 minutes.
Remove the skin and slice the tomatoes.
Serve
Serve in a dish garnished with sweet peppers.
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.
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Tomato + peppertop 7% of all pairsSmell alikemoderateCooked together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ripe tomatoes
- Provide the main body and juicy flavour of the dish.
The step that matters
Scalding the tomatoes. Brief scalding loosens the skin so it peels cleanly. Leaving them too long in hot water can soften the flesh and make slices mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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