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Caramelized Tomato Salad with San Simón Cheese

By epicurious · From Open Recipes · 9 ingredients
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Why it works: Olive and cheese match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 3,530 recipes mention both. Both carry methyl 2-methylbutyrate, which smells apple, fatty. The science ↓

The recipe

Makes 8 servings

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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. Olive + cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,530 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  2. Olive + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,641 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Sherry + winetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together219 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Thyme + winetop 4% of all pairs
    Aroma overlaplow
    Mentioned together2,289 recipes

    Shared aroma: terpineol (pine, woody).

  5. Olive + vinegartop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together10,843 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

Flavor stand-ins for the cherry tomato

How well each one fits the dish's main ingredients (olive, sugar, thyme, sherry, wine, vinegar, cheese):

  1. Grapebetter flavor fit
  2. Figbetter flavor fit
  3. Applebetter flavor fit
  4. Cherry tomatothe original

Fit is the average pairing score against olive, sugar, thyme, sherry, wine, vinegar, cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).