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Dessert

Tomato Jelly

A chilled tomato gelatin made with tomatoes, dried vegetables, bay leaf, cayenne, salt, pepper, and gelatin.

From an old cookbook · modernised transcription
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Jelly

Ingredients

Directions

Make the jelly

  1. Place the tomatoes in a saucepan with mixed dried vegetables, bay leaf, cayenne, salt, and pepper.

  2. Boil for 15 minutes.

  3. Add the dissolved gelatin and stir well.

  4. Strain the mixture and pour it into small cups or a mold.

Set and serve

  1. Refrigerate until set and serve as a garnish with cold meat or chopped celery.

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 aroma chemistry they share, and how many recipes mention both.

  1. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Tomato + gelatintop 30% of all pairs
    Aroma overlaplow
    Mentioned together53 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  3. Pepper + gelatintop 35% of all pairs
    Aroma overlaplow
    Mentioned together289 recipes

    Shared aroma: maltol (caramel, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body, flavour and acidity of the jelly.
Gelatin
Sets the strained tomato liquid into a firm, sliceable jelly as it cools.

The step that matters

Add the dissolved gelatin and stir well. Gelatin must be fully dissolved and evenly mixed before setting, otherwise it can form lumps or uneven patches. Adding it to a hot mixture also needs care, since overheating can weaken its setting power.

“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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