Skip to main content
Main

Stewed Green Tomatoes

Stewed green tomatoes and onions simmered in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Tomato and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Green Tomatoes

Ingredients

Directions

Prepare

  1. Peel and slice the green tomatoes and onions.

Stew

  1. Place the onions at the bottom of a skillet.

  2. Add the sliced tomatoes on top.

  3. Pour in enough water to cover the vegetables.

  4. Cook until the tomatoes are tender.

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.

  1. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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

Green tomatoes
Provide the main body and tangy, acidic flavor of the stew.
Onions
Add sweetness and aroma as they soften during cooking.

“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.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes