Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 5,469 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Herrings in Tomato Sauce
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Clean and gut the herring.
Place the herring in a baking dish.
Pour the tomato sauce over the herring.
Bake and serve
Bake in a 350°F (175°C) oven for 20 minutes.
Serve hot.
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 aroma chemistry they share, and how many recipes mention both.
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Tomato + saucetop 15% of all pairsAroma overlaplowMentioned together5,469 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Herring
- Main ingredient; its flesh firms and turns opaque as it cooks.
- Tomato sauce
- Adds moisture and acidity, keeping the fish from drying out while it bakes.
The step that matters
Bake for 20 minutes at 350°F (175°C). Fish cooks quickly. Once the flesh turns opaque and flakes easily, it is done, and further baking dries it out and toughens the texture.
“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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