Why it works: Tomato and okra work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓
Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald and peel the tomatoes.
Pack the tomatoes solidly in cans or jars.
Seal the cans or jars.
Process the jars
Process pints for 6 minutes at 235°F (113°C) or quarts for 8 minutes at 235°F (113°C).
Add the okra (optional)
If using okra, blanch it first.
Mix the blanched okra with the tomatoes.
Process the mixture at 235°F (113°C).
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 + okratop 3% of all pairsSmell alikemoderateCooked together327 recipes
Shared aroma: damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Form the bulk and liquid of the finished product, carrying its flavour and acidity.
- Okra
- Adds body, since its natural mucilage thickens the liquid around the tomatoes.
The step that matters
Processing at 235°F for the full time. Heat must reach and hold throughout the contents to destroy spoilage microbes. Shortening the time or temperature leaves the food unsafe to store.
“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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