Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Spuntature Al Sugo
Ingredients
Directions
Prepare
Cut strip of ribs into 2 rib portions.
In large nonstick skillet, heat oil over medium-high heat.
Cook chili pepper for 30 seconds.
Brown and simmer
Cook, turning, until browned on all sides.
Season to taste with salt and pepper.
Stir in broth, tomatoes, breaking them up with fork, and vinegar.
Bring to boil.
Reduce heat and cook, stirring occasionally, for 1 hour or until meat is tender and no longer pink close to the bone.
The sauce will be reduced by about half.
If it becomes drier during cooking, stir in a bit of water to maintain a sauce-like consistency.
Skim any visible fat from surface of sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Olive + tomatotop 1% of all pairsSmell alikemoderateCooked together15,539 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Pork + chickentop 2% of all pairsSmell alikestrongCooked together5,417 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
-
Pepper + tomatotop 7% of all pairsSmell alikemoderateCooked together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Tomato + red winetop 8% of all pairsSmell alikemoderateCooked together806 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Chicken + tomatotop 8% of all pairsSmell alikemoderateCooked together6,031 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork back ribs
- Browning and slow simmering turn the connective tissue tender, giving the meat its final texture.
- Olive oil
- Carries the heat for browning and helps the ribs and chili develop flavor in the pan.
- Chicken broth
- Adds liquid that simmers down with the tomatoes into a savory sauce.
- Tomatoes
- Form the body of the sauce and add acidity and sweetness as they reduce.
- Red wine vinegar
- Adds acidity that brightens the rich tomato sauce.
The step that matters
Simmering until the meat is tender. Pork back ribs have connective tissue that needs long, gentle simmering to break down. Stopping early leaves meat tough and pink near the bone, so the cook should test tenderness rather than rely only on the clock.
Swap the tomato
How well each one fits the dish's main ingredients (pork, olive, pepper, chicken, red wine, vinegar):
- Tomatothe original
- Capsicumfits about as well
- Potatofits less well
- Mustardfits less well
Fit is the average pairing score against pork, olive, pepper, chicken, red wine, vinegar. Candidates are from the same food group and used in at least 100 recipes.
“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 Soup526 recipes
Chicken Broth257 recipes
Chicken Soup156 recipes
Cream of Tomato Soup107 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.